• 150 GRAM ROUND GRAIN RICE
• 4 CUPS MILK
• 4 TBSP SUGAR
• 1/2 TSP ALLSPICE
• 50 GRAM RAISINS, soaked in
• 4 TBSP RUM
• 2 TBSP BUTTER
• 100 GRAM PINEAPPLE, in pieces

• 250 GRAM CHOCOLATE
• 250 GRAM CHESTNUTS, peeled
• 1/2 CUP CREAM
• 100 GRAM SUGAR
• 70 GRAM BUTTER

Bring the milk to the boil; add the rice and the allspice; simmer for 30 minutes. Add the sugar, the butter and the raisins and simmer for 15 minutes more. Finally add the pineapple.

On 6 August 1962, the island of Jamaica became independent. As Santiago, it belonged to Spain until 1655, when the British snatched it up to be their colony.  Click on culinary calendar for more links between cooking and historical events.

Cook the chestnut 15 minutes and puree them with the sugar. Melt the chocolate with the butter, put it together with the chestnut puree and whisk for three minutes, using an electric mixer. Put the mixture in a rectangular cake mold and put it in the freezer for one day. Serve with crème anglaise.