This creamy chocolate rice pudding is the easiest way to turn leftover rice into a cozy, chocolatey dessert. It’s rich, simple, egg-free, and made with everyday pantry ingredients, but tastes like something you’d order at a café.
Want better rice every time? Try my easy yellow turmeric rice recipe for perfect texture and flavor. Craving more chocolate? You’ll love my coconut chocolate chip cookies and chocolate zucchini bread for more cozy dessert ideas.
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🛒Ingredients
- Rice: Use white rice, short or medium grain. Avoid sticky or sushi rice, which can make the pudding gluey instead of creamy.
- Coconut milk: Full-fat gives the creamiest texture, but light coconut milk works too. It just needs a slightly longer simmer time to thicken.
- Chocolate chips: Semi-sweet mini chips melt best. You can also use chopped chocolate. Cocoa powder works in a pinch, but the texture and flavor will be different.
- Sugar: Adjust sweetness to taste. Simple syrup is a great option because it dissolves smoothly into the pudding.
👩🍳 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 directions.
- Warm the milk in a medium pot. Do not boil. Add rice, sugar, salt, cinnamon, and coconut milk.
- Simmer and stir over medium heat until thickened. Stir constantly, especially the bottom of the pot. Add a splash of milk if it gets too thick.
- Finish the pudding by removing from heat. Stir in chocolate chips and butter until melted and smooth.
- Rest and serve. Cover and let sit for a few minutes. Garnish with berries, chocolate, and cinnamon if desired.
👨🍳 Rita's Equipment
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Boost the flavor: A pinch of nutmeg and extra cinnamon adds warmth. A splash of vanilla gives it a richer, dessert-style finish.
📋Tips
- Richer chocolate flavor: Add 1 to 2 teaspoons of high-quality dark cocoa powder for deeper chocolate taste.
- Skip instant rice: It breaks down too fast and can make the pudding watery instead of creamy.
- Control thickness: Simmer longer for thicker pudding. Add milk slowly if it gets too thick.
🍱Storage Instructions
- 🍱To Store. Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.
- 🥶Freezing. Not recommended. The creamy texture separates when thawed.
- 🔥To Reheat. Warm gently on the stove or microwave in 30-second intervals, stirring often. Add a splash of milk to loosen the texture if needed.
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
- When to Add the Chocolate: Remove the pot from the heat before adding chocolate chips and butter to ensure a smooth pudding.
- 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 plant-based milk, dairy-free chocolate chips, and vegan butter. Coconut, almond, or oat milk all work well.
Yes. Store it in the fridge for up to 3 to 4 days. Reheat slowly and stir well for the best texture.
Stir often, especially the bottom of the pot. Keep heat at low to medium and use a heavy-bottom pot if possible.
Let it simmer uncovered until thicker. It will also thicken naturally as it cools.
Yes. It takes longer to cook but creates an extra-creamy, risotto-style pudding.
Yes, this recipe adapts well to pressure cooker methods.
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