Change up your basic rice pudding with this easy to make chocolate rice pudding recipe.
Yes, you can make the classic comfort food rice pudding, even better by adding chocolate.
Rice pudding is a dessert that people have been making for generations. It is a recipe that many of our grandmothers and great grandmothers made because it contains inexpensive everyday ingredients.
You can make rice pudding with the ingredients that you have in your pantry and fridge.
Not only that rice pudding is a delicious gluten free dessert!
Today I am taking rice pudding to the next level by adding chocolate. I know that this makes it slightly more expensive, but even with the chocolate added it is a fairly inexpensive dessert that will serve quite a few people.
And the leftovers are delicious for breakfast!
For this rice pudding recipe, I took my stovetop rice pudding and added two different kinds of chocolate to it. If you love rice pudding this is a must make.
Ingredients
- water
- long grain rice
- salt
- milk
- sugar
- vanilla
- baking cocoa
- chocolate chips
Chocolate Rice Pudding
An old fashioned rice pudding made better by adding chocolate.
Ingredients
- 2 cups water
- 1 cup long grain rice
- 1/4 teaspoon salt
- 4 1/2 cups milk
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons baking cocoa
- 1/2 cup chocolate chips
Instructions
- In a large saucepan bring water to a boil.
- Stir in the rice and salt.
- Cover and reduce to a simmer.
- Cook for 18 minutes, stirring a few times. ( You can use cooked rice you and skip these steps and start with cooked rice and step 5. )
- Stir milk and sugar into the cooked rice.
- Increase heat to medium-high and bring to a light boil.
- Reduce to a simmer.
- Cook uncovered stirring frequently until the mixture starts to thicken. This will take a while. Stir often to keep the mixture from sticking and scorching for about 45-50 minutes or until the mixture is very thick. It should be thick enough that a spoon should stand up in it.
- Remove from the heat and stir in vanilla, baking cocoa, and chocolate chips
- Stir until combined and chocolate is melted.
- Serve warm, cold, or at room temperature. We like this warm, but the leftovers also make a great breakfast the next day. Whipped cream is not necessary, but is delicious.
Notes
You can use leftover over cooked rice in place of the water and long grain rice. Skip to step five is using leftover cooked rice.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 135mgCarbohydrates: 36gFiber: 1gSugar: 30gProtein: 6g
Nutritional values are approximate and aren't always accurate.
If I start with cooked rice and I begin at step 5, how much cooked rice do I add to the 4 1/2 cups of milk? Thank you in advance.
1 cup of uncooked rice equals about 3 cups cooked rice. So 3 cups of cooked rice should work fine.
Thank you Lynn. Your answer is helpful. BTW, I decided to try your recipe with Arborio rice today. We all enjoyed this variation from our traditional rice pudding. Nice, mild chocolate flavor. I did have a problem incorporating the cocoa powder in. Next time, I will try adding it into the milk, before I add the par cooked rice. Thank you for sharing your recipe. Dawn