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Chocolate Rice Pudding

chocolate rice pudding | riz au chocolatApparently, today was National Chocolate Pudding day. I wish I had known before 4 o’clock today, or I would have invented the most amazing chocolate pudding that you had ever eaten. But, as is frequently the case, when I need it, I was out of milk, eggs and butter. But I could not let the day go with out celebration.

I remembered a post from Joy the Baker from earlier this week where she made a risotto rice pudding. The method was perfect for the ingredients that I had in my fridge after 4 days away. The risotto rice lets off a lot of starch, so there is no need for eggs or flour to make a creamy pudding. It is simple, easy and almost cathartic to make.

(After some googling, I found that chocolate rice pudding is a traditional French dessert, I no longer feel super creative).

Chocolate Rice Pudding
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 6
A delicious chocolate and rice pudding.
  • 1 cup arborio or sushi rice
  • 2 tablespoons
  • 3 cups milk (non-dairy works fine)
  • 1/2 cup (3 oz) roughly chopped bitter sweet chocolate
  • 1 teaspoon vanilla extract
  • salt
  1. Heat the milk in a medium sauce pan.
  2. In a second pan, saute the rice in the oil over medium-low heat for about 2 minutes. The rice will become translucent.
  3. Slowly add the milk a little at a time, waiting until the previous milk is almost absorbed. Stir constantly. This process is similar to making risotto and takes about 30 minutes.
  4. Once the milk is absorbed, add the chocolate, vanilla and salt.
  5. Keep stirring for about 5 more minutes.

If you use regular milk (or an unsweetened variety of non-dairy milk), you will most likely need to add sugar. Between 1/8 & 1/4 cups should be plenty. Add this in at the end with the chocolate, vanilla and salt.

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