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Creamy Chocolate Rice Pudding

 Creamy Chocolate Rice Pudding
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
8 ServingsPrep: 10 min. Cook: 45 min. + chilling


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


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

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Creamy Chocolate Rice Pudding (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.