Chocolate Rice Pudding (ryzogalo)

• 140 grams rice, short grain
• 250 ml boiling water
• 1 pinch salt
• 1 liter milk
• 2 tbsp brown sugar
• 2 tbsp cornstarch
• 4 tbsp cocoa powder
• 1/2 tsp vanilla extract
• 1 tbsp honey

1. Bring the water with the salt to a boil.
2. Add the rice and simmer until all the water is absorbed (~ 12 mins).
3. In another pot warm ~ 3/4 of the milk, add the sugar and honey and stir until the sugar is dissolved.
4. Add the sugary milk to the pot with rice and bring to a boil.
5. Simmer for ~15 mins, stirring occasionally.
6. Meanwhile combine the rest of the milk with the corn starch (corn flour) and the cocoa powder.
7. Add the chocolate milk to the pot with the rice and the rest of the milk.
8. Simmer until it thickens, ~20 mins, stirring occasionally (it will thicken more when it cools).
9. Spoon into bowls (7 bowls, ~150 g per bowl), top with cinnamon and chocolate chips (optional) or chopped walnuts (optional).
10. Enjoy warm or refrigerate for 4+ hours and serve cold.
11. Store covered in the fridge.

rice, boiling water, salt, milk, brown sugar, cornstarch, cocoa, vanilla, honey

Taken from cookpad.com/us/recipes/352558-chocolate-rice-pudding-ryzogalo (may not work)