Thanks to The Rice Association for the recipe, ahead of National Rice Week next month.
25g butter, melted
2 tbsp dry fine polenta
1l whole milk
100g granulated sugar
Zest of three large oranges
300g basmati rice
Four eggs, separated
200g 70% dark chocolate, roughly chopped
Cocoa powder for dusting
Prepare a springform tin, brushing the inside with melted butter. Sprinkle in the polenta and tap around the tin until it’s evenly covered. Set aside.
Add the milk, sugar and orange zest to a saucepan and bring to the boil. Stir well until the sugar has dissolved.
Stir through the rice and simmer, stirring regularly, until the rice is cooked, and the sauce thick and creamy. Allow to cool completely. Spread onto a shallow tray to speed up the process.
Preheat the oven to 200C / 180C fan. Once the rice pudding is cool, stir the egg yolks through the rice. In a clean bowl, whisk the egg whites until they form stiff peaks. Fold the egg white through the rice with a large metal spoon until it is just mixed.
Finally fold through the chopped chocolate before pouring into the prepared tin, leveling with the flat of a knife.
Bake in the oven for 30-35 minutes until golden brown and just set. Allow to cool in the tin, remove, and dust liberally with cocoa powder before serving.