Before you start cooking, set out all your ingredients. This simple act makes things easier and helps ensure nothing gets forgotten. Once you have everything ready, you can dive into the cooking process with peace of mind.

If you don’t have leftover steamed rice, cook your rice now. I like to use jasmine or basmati for a nice light flavor. Make sure it’s fully cooked and fluffy. You want each grain to be separate yet able to soak up that delicious chocolate flavor later.

In a medium saucepan over low heat, combine the heavy cream and full-fat milk. As it warms, stir gently and keep an eye on it. You want it to steam a bit but not boil. This gentle heating really helps marry flavors.

Once your milk and cream mix is warmed, whisk in the cocoa powder and caster sugar. Make sure everything blends smoothly. If you’re feeling fancy, feel free to sift the cocoa powder to avoid clumps. Keep stirring until the mixture is rich and chocolatey.

Time to add that aromatic vanilla extract and the unsalted butter. Both will add further creaminess and a depth of flavor to your pudding. The butter will melt beautifully, glazing the mixture, while the vanilla will shine through.

Now, grab that prepared rice and add it to the chocolate mixture. Stir everything together until the rice is fully coated. This is where the magic begins—watch as the rice transforms into little chocolate bombs of joy.

Continue to cook the mixture over low heat, stirring frequently. This allows the pudding to thicken and become decadent. It usually takes about 10-15 minutes. You want it thick enough to sit on a spoon but not so thick that it’s hard to eat.

Once it’s thickened to your liking, remove it from the heat. You can serve it warm, or if you prefer it chilled, pop it into the refrigerator for a couple of hours. The choice is yours, but I must say there's something extra comforting about spooning warm pudding right into your mouth.