Chocolate Rice Pudding

Name: Chocolate Rice Pudding
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: ½ cup medium-grain rice (uncooked); 1 & 1/2 cups milk; 1 cup coconut milk (full fat preferred); 1 pinch of salt; ½ cup chocolate chips or shredded semi-sweet chocolate of choice; 2 tablespoon unsalted butter; 1 ¼ cups full fat milk; 3 tablespoon sugar or more/less to taste; 1 pinch cinnamon

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A delicious bowl of Chocolate rice pudding bowl that can be easily made with leftover rice from the previous day.

Add your favorite toppings and enjoy for dessert or breakfast.

Why we love this

Great for both dessert and breakfast.

Creamy chocolate pudding is silky-smooth and with an intense delicious chocolate flavor.

Ingredients

Rice - short or medium-grain rice.

Coconut milk - full fat is the best but can be made with light coconut milk too. Will need to simmer longer until thickened.

Chocolate chips - semi-sweet chocolate chips or a chocolate bar broken or chopped down to smaller pieces will do. If you don't have any of these, you could use good quality chocolate powder but the flavor and texture will be slightly different.

Sugar - we have added 3 tablespoons but if you're worrying your chocolate pudding is too sweet start with 2 tablespoons and once the chocolate is added, you have a little time to stir in the sugar if needed. Or even better, if you have simple syrup on hand, you could add this instead, otherwise, sugar may not have enough time to dissolve in the rice.

For the full list of ingredients, please scroll down where you'll find the recipe card.

Instructions

Cook the rice according to package instructions.

In a medium pot, warm up the milk but don’t boil it. Add rice, sugar, salt, cinnamon. Pour in coconut milk. Simmer the mixture constantly stirring until thickened.

Stir in chocolate chips, butter and remove from heat. Close the lid and let rest for a couple of minutes. Serve with fresh berries, chocolate, and cinnamon.

Tips

For serving sprinkle the pudding with a pinch of nutmeg and a heaping ⅛ teaspoon of cinnamon.

It is a simplified version of a traditional rice pudding and has no eggs in it.

If you want to achieve a stronger chocolate flavor you can add 1 or 2 teaspoons of high-quality cocoa powder (should be darker in color too).

Instead of rice, for a quick fix, you can use instant rice but I don’t really recommend as the texture may be watery and is not healthy at all due to added ingredients.

Be patient - making rice pudding or other similar porridge-like foods require a slow and steady cooking process. Although, the rice we use in this recipe is already pre-cooked before we mix it in other ingredients it still needs to simmer aligned with milk and chocolate to achieve a thick pudding-like consistency.

If your rice pudding is thin, simmer longer on low heat until it’s thickened.

FAQ

The best rice for rice pudding?

There is quite a difference when using long or medium-grain rice. For the result we want to achieve, the best rice for pudding is starchy-like, either short or medium-grain rice. Sushi rice, Calrose, or Arborio are all good for the pudding.
Just try for yourself and you’ll see the difference.

What can I put on top of the pudding?

Just like any chocolate dessert, it should come with plenty of toppings!
Our favorite things to add are strawberries, raspberries, more chocolate chips, cinnamon, nutmeg, whipped cream, maraschino cherries, cereal, nuts, different sprinkles, marshmallows, mini cookies, or if you making this extra special you can add a dash of chocolate liquor such as Kahlua, mint syrup, Irish cream, raspberry or other berry-flavored liquor.

Do you rinse rice for rice pudding?

You should always rinse rice for pudding and anytime when cooking the rice. It should be rinsed in cool water until the water runs clear. I soak and rinse mine about 3-5 times. (At least in Spain the rice is sold not washed). However that being said, in the US some of the varieties come already washed and fortified, so please use common sense and read the package instructions.

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