Charles Worthington is an award-winning hairdresser, a world-class host—at his homes in the South of France, London, and Kent—and a great fan of Green & Black's, going back to the very early days when Jo Fairley (wearing her other "hat" as a Beauty Editor), introduced him to the chocolate. This is one of Charles's favorite chocolate indulgences.
Recipe information
Yield
Serves 4
Ingredients
For the Sauce:
Preparation
Step 1
Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder.
Step 2
Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry.
Step 3
Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside.
Step 4
To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan.
Step 5
Divide the rice pudding between four bowls and drizzle with the sauce.
Step 6
Serve decorated with a few shavings of white chocolate, if desired.
Recipe notes
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