For cooking I use white short-grain rice, "Italica". It is ideal for cereals, including.

Before cooking the rice is fully infused with hot water for swelling of the rice (with water - 2 cups) for 15-20 minutes, then the remaining water is drained. In my opinion this cereal is delicious. Milk (2/3 of total) bring to a boil, add the sugar, vanilla sugar and salt to taste, add rice, bring to boil, cook for a few minutes, remove from heat and let stand, covered for 10-15 minutes. Then pour the cream (fat content your choice) and the remaining milk, stir and cook over low heat until tender, stirring occasionally. The amount of milk is adjustable, the thickness of porridge, it may need less or more to your taste! Cool.

Dark chocolate melt in a water bath.

Silicone molds covered with a thin layer of chocolate, sent to a cooling chamber to solidify. As needed to cover the second layer of chocolate.

After curing gently to release chocolate from the mold basket.

Fill a basket with cool rice-milk porridge, pour caramel sauce to taste, or add whipped cream. Decorate according to your taste with berries.