rice pudding with chocolate

1  cup		arborio rice
1-3/4  cups		skim milk
1/4  cup		10% cream
1/2  cup		sugar
1  pinch		salt
1/2  teaspoon		pure vanilla extract
3  ounces		dark chocolate chips

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Combine the milk, cream, sugar and salt in a small pan and bring to a boil. Stir in the rice and cook gently for about 20 minutes until the milk is absorbed. If the rice is still chewy, add another 1/4 cup skim milk and cook 5 minutes longer. Stir in the vanilla and put into 4 ramekins. Top each with 1/4 of the chocolate chips, pressing them into the pudding. Leave at room temperature to melt the chips. If you aren't eating this right away, cover with plastic wrap and refrigerate, then gently warm in a bain marie to room temperature or a little warmer before serving.