Creamy Chocolate Rice Pudding Recipe

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Creamy Chocolate Rice Pudding Recipe

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While feeling bored one summer afternoon, I decided to create this scrumptious spin on traditional rice pudding. Now, my creative summer treat is a frequent request yearround. —Gregory Royster, North Lauderdale, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min. + chilling

Ingredients

  • 4 cups 2% milk
  • 1/2 cup uncooked long grain rice
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1-3/4 cups miniature semisweet chocolate chips, divided
  • 1/3 cup heavy whipping cream
  • Whipped cream, optional

Directions

In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla.
Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour.
Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired. Yield: 8 servings.
Originally published as Creamy Chocolate Rice Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p68

Nutritional Facts

1/2 cup (calculated without whipped cream): 368 calories, 17g fat (10g saturated fat), 23mg cholesterol, 106mg sodium, 52g carbohydrate (39g sugars, 2g fiber), 7g protein.

  • 4 cups 2% milk
  • 1/2 cup uncooked long grain rice
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1-3/4 cups miniature semisweet chocolate chips, divided
  • 1/3 cup heavy whipping cream
  • Whipped cream, optional
  1. In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla.
  2. Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour.
  3. Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired. Yield: 8 servings.
Originally published as Creamy Chocolate Rice Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p68

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