Exotic chocolate creamed rice cups

4 servings
40 minutes + time for cooling

100 g white chocolate
500 g milk
75 g rice (for pudding and desserts)
50 g icing sugar
1 sachet of vanilla sugar
100 g whipping cream

Rinse the rice in a sieve under cold running water and leave to drain. Mix the rice and the milk and bring to the boil. Leave to simmer gently for half an hour. Remove the rice from the heat and add the icing sugar, the vanilla sugar and melt the chocolate - broken into pieces – into it. Mix well until the chocolate is completely melted and well absorbed into the milky rice mixture. Leave the rice mixture to cool down (covered) and whip up the cream (not too stiff). When the rice mixture has cooled down completely, fold the cream carefully into the rice. For an extra festive and crisp effect, you can serve this exotic delicacy in a chocolate cup, with a passion fruit topping. For this, remove the pulp from the fruit and cook it with some sugar over a gentle heat until the juice thickens slightly. Sieve, leave to cool and spoon a small amount of sauce around or over each portion.