Rice cooker chocolate risotto

Inspired by Dainty Chefs

Inspired by Jonathan Cheung, a rich, and super chocolatey dessert risotto, an devilish treat.

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  • 2 cups/500mL Water
  • 1 cup/250 mL Whole Milk
  • 2 tbsp Unsalted Butter
  • 1 cup/250mL Dainty Short rice
  • 2 tbsp Dark Rhum (optional)
  • 1/2 cup/125mL 35% Cream
  • 1/2 cup/125mL Sugar
  • 1 tsp Orange Zest
  • 1 1/4 cups/200g Chopped Bittersweet Chocolate (preferably 70%)
  • Garnish optional: Toasted slivered Almonds or toasted crushed Hazelnuts



Place the water, milk, butter, and rice int he bowl of your rice cooker, and turn on. Set a timer for 20 mins.


After 10 mins give a stir to the contents of your rice cooker. Check again after another 5 mins, give the contents a stir and add the rhum, if you are using it.


Allow cooking to continue a last 5 mins. but don't go over the 20 mins. The contents should be creamy and silky (not dry).


Unplug the cooker. Stir in the cream, sugar, orange zest and chocolate. Stir until the chocolate is completely melted. Serve immediately.

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