Mexican Chocolate Rice Pudding

My take on another Vegan With A Vengeance recipe, with the expected 'student kitchen' style substitutions. :)

200g arborio rice
350ml water
475ml soy milk
4 tbsp cocoa powder
0.24 tsp cinnamon
40g plain chocolate [I used dark chocolate with raspberry.]
2 tbsp molasses

Rinse the rice. Place in pan with water and 350ml soy milk. Cover and bring to the boil.
Reduce the heat and simmer for 10 minutes.

Add cocoa, cinnamon and plain chocolate. [I just broke the latter into chunks.] Stir well until chocolate melts.


Add the remaining soy milk and molasses. Stir constantly for 5 minutes.

Remove from the heat and allow to cool to remove temperature. Then cool in the fridge for around 1 hour and serve.


[This made enough for 6 very full ramekins.]