Tonight's dinner is a warm chocolate soymilk custard that cooks on the stovetop, set with cornstarch into something between pudding and mousse. The shelf gives you cocoa and creaminess in one bottle, and all you need is a staple binding and a crunch on top.

Serves 2. 15 minutes, 10 at the stove.

About 480 calories a serving, 12 g protein, 69 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 cups organic soymilk, chocolate (Kikkoman), 2 tablespoons cornstarch, a pinch salt, 2 tablespoons butter, 1/3 cup rice.

1. Toast 1/3 cup rice in a dry pan over medium heat, stirring often, until golden and fragrant, about three minutes; transfer to a bowl.3 min
2. Melt 2 tablespoons butter in the same pan over medium heat; pour in the toasted rice and stir to coat, then let it sit undisturbed for one minute until it begins to crisp on one side.1 min
3. Whisk 2 tablespoons cornstarch with a splash of the 2 cups chocolate soymilk in a small bowl until no lumps remain; pour the remaining soymilk into a saucepan over medium-high heat.
4. When the soymilk steams, pour the cornstarch slurry into the pan while whisking constantly; stir until it thickens and coats the back of a spoon, about two minutes, then add a pinch of salt and remove from heat.2 min
5. Divide the warm chocolate custard between two bowls or mugs; top each with the crispy rice, spooning any loose butter from the pan over the top.

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Note Swap the rice for crushed crackers or toasted oats if you prefer. Leftovers keep covered in the fridge for two days; warm gently before serving. Serve with a small glass of cold milk or a spoon of yogurt on the side.