Place rice into a sieve and rinse under cold water until water runs clear.
Transfer rice to a heavy-based saucepan.Whisk together 1/4 cup of milk and cocoa to form a paste and then stir in remaining milk and caster sugar.
Add milk mixture to rice. Bring to boil over medium heat, stirring.
Reduce heat to low and cover. Cook for 35 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 minutes stirring occasionally.
Serve rice pudding with fruit, cream or more chocolate (in this case white chocolate curls created by scrapping a knife down the flat side of a block of white chocolate).
For a Vanilla Rice Pudding omit the Cocoa Powder and add the seeds from one Vanilla Bean, and for a Caramel Rice Pudding omit the Cocoa Powder, add the seeds from one Vanilla Bean and use Brown Sugar instead of Caster Sugar.