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.

　　

Ingredients

Serves 4

　　1/2 cup short grain rice

　　1/3 cup golden baker's sugar

　　1 1/3 cups 1% milk

　　1/2 cup half-and-half

　　3 whole cardamom pods, seeds removed and ground to a powder

　　3 1/2 oz white chocolate, grated

　　

For the Sauce:

1/3 cup marmalade

　　1/3 cup Cointreau

　　

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.

　　From Green & Black's Organic Ultimate Chocolate Recipes: The New Collection edited by Micah Carr-Hill. Text © 2010 by Cadbury Holdings Limited; Photographs copyright © 2010 by Jenny Zarins. Published in 2010 by Kyle Books, an imprint of Kyle Cathie Ltd.