Put the milk, sugar and cocoa in a saucepan and place over a low heat. Stir for 5 minutes until the sugar has dissolved.

Add the rice and stir and bring up your heat to medium. Bring to the boil and then immediately reduce the heat to low. Simmer gently for 25-30 minutes stirring occasionally so the pudding doesnt stick

Once the mixture has a thick, creamy texture and the rice is tender, add in your butter, vanilla extract, maple syrup and raspberries and milk chocolate chips

Remove from the heat, garnish with crushed hazelnuts and extra raspberries and some mint.