1 cup (250 ml) milk

1/2 cup (125 ml) 35% cream

About 1/2 cup (125 ml) sushi rice

1 pinch salt

2 oz (55 g) white chocolate, chopped

1/2 cup (125 ml) fruit of your choice (red plum, mango, pineapple, strawberries), cut into thin strips

• About 2 oz (55 g) semi-sweet chocolate, finely grated or
• 2 tablespoons (30 ml) mixed sesame seeds (black and toasted white)

In a small saucepan, bring the milk, cream, rice and salt to a boil. Reduce the heat to low and stir. Cover and simmer gently until the rice is tender, about 25 minutes, stirring and scraping the bottom several times during cooking. Remove from the heat. Add the white chocolate and set aside for about 2 minutes. Stir until the chocolate is melted and evenly distributed. Let cool.

Lay a sheet of plastic wrap on a damp countertop. Spread the rice on it, forming a 13 x 35.5-cm (5 x 14-inch) rectangle. Place the fruit in a narrow strip lengthwise down the middle of the rectangle. Using the plastic wrap and working from the long sides, roll into a 35.5-cm (14-inch) cylinder. Twist the ends of the plastic wrap. Refrigerate until very firm, about 3 hours (or about 30 minutes in the freezer).

Place the grated chocolate or the sesame seeds on a plate. Set aside.

For easier handling, cut the roll in two. Remove the plastic wrap. Roll each half in the chocolate, pressing gently to coat well, or in the sesame seeds to coat lightly. With a sharp knife, cut each roll into 2.5-cm (1-inch) rounds.

Serve with a chocolate sauce (see recipe).

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