Preparation

Preheat oven to 180°C.
Place the milk and sugar in a saucepan and bring to a gentle simmer, stirring, over medium heat. Add the rice and simmer for 5 minutes. Remove the pan from the heat, add the chocolate and mix through. Pour the mixture into a 1.5 litre baking dish. Dust with cinnamon.
Transfer to the oven and cook for a 40-45 minutes until the rice is cooked, and the rizogalo is thick and creamy.
Allow to cool for 10 minutes before serving.

Ingredients

  • 110 g (½ cup) arborio or medium grain rice
  • 685 ml (2 ¾ cups) milk
  • 75 g caster sugar
  • 75 g (½ cup) milk chocolate baking chips
  • ground cinnamon, to dust