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Chocolate Rice Pudding Tiramisu



Serves: 6-8


For the Chocolate Rice Pudding


1 cup Spekko Long Grain white rice

3 tbsp unsweetened cocoa powder

1 tsp salt

3 ½ cups water

1 large egg

2 ½ cups milk

1 tsp vanilla essence

1/3 cup white sugar


For the Mascarpone layer:


1 cup cream, whipped

1 cup mascarpone cheese, softened

1/3 cup icing sugar




1 ½ cups strongly brewed coffee

2 shots coffee liqueur  

12 Finger biscuits 

Cocoa, for dusting  




For the Rice: 


1. Combine rice, cocoa powder, salt and water in a large pot.


2. Bring to a boil, then lower the heat and let simmer for 10 minutes.


3. In a separate bowl, whisk together the egg, milk, vanilla essence and sugar. 

Pour the whisked mixture into the rice and stir until combined. 

Let the rice simmer on medium to low heat for roughly 20 minutes, stirring occasionally until it starts to thicken.

Remove the rice pudding from the heat and allow to cool.


For the Mascarpone layer:


1. In a chilled bowl, whip the cream & sugar until soft peaks form. 


2. Add in the softened mascarpone & continue to whip to stiff peaks. Keep in the fridge until needed. 




1. In a small dish, combine the strong coffee with the coffee liqueur.


2. Dip both sides of each finger biscuit in the coffee & place in a medium-sized dish to form the bottom layer – don`t soak the biscuits, just a quick dip will do. 


3. Dust cocoa powder over the finger biscuits and cover with the rice pudding. Spread the mascarpone mixture over the rice pudding. Dust with cocoa powder. Allow to rest in the fridge until set – 4 hours to overnight. Serve & ENJOY!!!

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