Ingredients: short grain rice from the E.U., 24% chocolate chips with 50% minimum cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin), cane sugar, 10.7% soft butter caramel from Isigny(glucose syrup, sugar, whole milk powder, salted butter (milk), water, salt from Guérande, vanilla natural flavour, baking powder: sodium bicarbonate, emulsifier: sucrose esters of fatty acids), cocoa powder, 0.2% natural flavour (chocolate), flavour (vanilla).
Gourmet tips: remove the wrappers from the caramels. Pour the mix in a saucepan. Cut the vanilla pod in two lengthwise. Add 75 cL of cold milk. Bring to a boil than cook to a low heat for 40 minutes stirring frequently. Remove the vanilla pod. Pour the rice-pudding in 4 to 6 ramekins and leave to cool down.
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.
