Rice pudding with sour cherries

2 Ecodoses of milk,

8 Ecodoses of water,

240gr rice,

70gr dark chocolate

60gr sugar,

½ vanilla pod,

Grated zest of ½ an orange,

Grated zest of ½ a lemon,

100 ml fresh single cream,

20 sour cherries in syrup.

200gr honey or milk ice-cream

1 Melt the chocolate in a double boiler or microwave. Pour the Ecodoses of water in the cooker, bring to the boil. Add the rice, stir and close the lid. Cook for 4 minutes after the cooker hisses.

2 In the meantime, boil the milk in a casserole with the sugar, vanilla pod and citrus zest.

3 Gradually vent the steam, open the cooker, pour the milk onto the rice and cook (open) for 3 minutes, stirring often. After 3 minutes add the cream and cook a further 3 minutes, always with open cooker. You should achieve the creamy texture of a risotto. If too runny, drain the excess liquid.

4 Pour the rice in the serving bowls, compete with a spoonful of molten chocolate and the sour cherries. Add one scoop of ice-cream in the middle and serve.