Ingredients
Method
1.Wash rice with cold water until water runs clear; drain well.
2.Combine rice, butter, milk, cinnamon and sugar in 2.5-litre (10-cup) rice cooker; secure lid.
3.Cook, stirring occasionally, about 25 minutes or until cooker automatically switches to ‘KEEP WARM’; stand 10 minutes. Discard cinnamon stick.
4.Stir in cream, chocolate, raspberries and half the nuts. Serve immediately sprinkled with remaining nuts.