This old-fashioned chocolate rice pudding with chocolate chips is the perfect way to use leftover rice. It's egg—and cocoa-free, yet it is the best chocolate rice pudding recipe.
To master rice cooking and making, try this easy recipe for perfect yellow turmeric rice. For more chocolatey recipes, try my coconut chocolate chip cookies or this incredible chocolate zucchini bread.
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🛒Ingredients
- Rice: Use white rice - either short or a medium grain rice. Avoid sticky rice (sushi rice) for this recipe.
- Coconut milk: The full-fat version is the best, but this chocolate rice pudding can also be made with light coconut milk. It will need to simmer longer until thickened.
- Chocolate chips: Choose any kind of semi-sweet mini chocolate chips or a chocolate bar broken or chopped into smaller pieces. A good-quality chocolate powder can be used as an alternative, but the flavor and texture will differ slightly.
- Sugar: Temper the sweetness in the chocolate pudding by adjusting the amount used in the recipe. Simple syrup is great in place of granulated sugar. It will dissolve easily.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣How To Make Chocolate Rice Pudding Step By Step
- Cook the rice according to package instructions.
- In a medium pot, warm the milk, but don’t boil it. Add the rice, sugar, salt, and cinnamon. Pour in the coconut milk. Bring to a simmer and stir the mixture over medium heat until it thickens. Don't miss the bottom of the pan while stirring. Add a bit of extra milk if needed as it's cooking.
- Stir in chocolate chips and butter and remove from the heat.
- Close the lid and let rest for a couple of minutes. Once fully cooked, garnish with fresh berries, chocolate, and cinnamon.
Rita's Tip
Add more flavor: To serve, add a pinch of nutmeg and extra cinnamon to the pudding. Add vanilla for a more dessert-like flavor.
📋Tips
- Stronger chocolate flavor: Add 1 or 2 teaspoons of high-quality cocoa powder, preferably dark for a richer chocolate taste.
- Avoid instant rice: Because of the added ingredients, instant rice can make the pudding watery and less healthy, so it's better to use regular rice.
- Thicken if needed: If the pudding is too thin, continue to simmer on low heat until it reaches the desired consistency.
🍴Tools You'll Need
- Medium pot
🍱Storage Instructions
- 🍱To Store. Transfer any leftover chocolate rice pudding to an airtight container and chill in the refrigerator.
- 🥶Freezing. Unfortunately, chocolate rice pudding doesn't freeze well because of its creamy texture.
- 🔥To Reheat. Gently warm this delicious chocolate rice pudding on the stove over low heat, stirring often to prevent scorching. Alternatively, microwave individual portions in a microwave-safe bowl, stirring every 30 seconds until heated. Feel free to add a splash of milk if needed and stir frequently while reheating.
More Breakfast Recipes You'll Like
- Monkey Bread Muffins
- Easy Chocolate Chip Banana Bread
- Old-Fashioned Oatmeal Cookies With Raisins (Chewy!)
- Breakfast Casserole With Potatoes And Ham
📖Recipe
Chocolate Rice Pudding With Chocolate Chips (And No Eggs!)
Ingredients
- ½ cup medium-grain rice, uncooked
- 1 & ½ 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
Instructions
- Follow the package instructions for cooking the rice until it's "al dente," which means it's just cooked enough, not too soft.
- In a medium pot, heat the milk, but don't let it boil. Then, add the cooked rice, sugar, salt, and cinnamon. Pour in the coconut milk. Keep stirring the mixture while it simmers until it gets thicker.
- Add the chocolate chips and butter, then take the pot off the heat. Put the lid on and let it sit for a few minutes.
- Serve the pudding with fresh berries, chocolate, and a sprinkle of cinnamon. Enjoy!
- Recipe Notes
Notes
- Chocolate incorporation: Adding chocolate chips and butter off the heat prevents the chocolate from burning and ensures a smooth texture.
- Resting time: Allowing the pudding to rest with the lid on helps meld the flavors and lets it thicken slightly more.
- Rice texture: Cooking the rice "al dente" ensures it doesn't become mushy when added to the pudding.
- Toppings: Fresh berries, chocolate, and cinnamon add flavor and texture to the pudding. Feel free to customize it with your favorite toppings.
Nutrition
🤷Frequently Asked Questions
Use dairy-free alternatives like almond, coconut, or oat milk instead of regular milk. Also, choose dairy-free chocolate chips and plant-based butter. With these swaps, it's easy to make this recipe dairy-free.
Yes, you can make this simple chocolate rice pudding ahead of time and store it in the refrigerator for up to 3-4 days. To prepare it, follow the "slowly heat and stir" method.
Constant stirring, while the pudding simmers, helps prevent burning and sticking. If possible, use a non-stick pot or saucepan and keep the heat low to medium.
If the pudding is too thin, continue simmering it uncovered until it reaches the desired thickness. Adding a cornstarch slurry (mix cornstarch with water) and simmering for a few more minutes can also help thicken it. Note the pudding thickens as it cools and the starch settles.
Yes. Arborio rice will need a longer cooking time. It makes a lovely, comforting rice pudding that is like risotto.
Yes, this is a great recipe to make in a pressure cooker.
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