Publisher Photo
Publisher Photo
This creamy pudding has been a family favorite for 40 years. It's delicious with a dollop of whipped cream on top, but my husband—a true dairy farmer—just pours on more milk!
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min. + cooling

Ingredients

  • 2-1/2 cups milk
  • 1/2 cup uncooked long grain rice
  • 1 egg, beaten
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon butter
  • 1/2 teaspoon vanilla extract
  • Whipped cream or additional milk

Directions

In a medium saucepan, bring milk and rice to a boil. Reduce heat; cover and simmer for 30 minutes. Remove from the heat and let stand 10 minutes. Stir together egg, sugars, cocoa and salt in a bowl; add a small amount of rice mixture to bowl and mix well.
Return all to saucepan along with butter and vanilla. Cook over low heat for 5 minutes, stirring constantly. Remove from the heat; cover and let cool in a saucepan for 1 hour. Serve with whipped cream or milk. Yield: 6 servings.
Originally published as Cocoa Rice Pudding in Sweet and Scrumptious Chocolate 1994, p35

Nutritional Facts

1/2 cup: 212 calories, 5g fat (3g saturated fat), 51mg cholesterol, 170mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 6g protein.

  • 2-1/2 cups milk
  • 1/2 cup uncooked long grain rice
  • 1 egg, beaten
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon butter
  • 1/2 teaspoon vanilla extract
  • Whipped cream or additional milk
  1. In a medium saucepan, bring milk and rice to a boil. Reduce heat; cover and simmer for 30 minutes. Remove from the heat and let stand 10 minutes. Stir together egg, sugars, cocoa and salt in a bowl; add a small amount of rice mixture to bowl and mix well.
  2. Return all to saucepan along with butter and vanilla. Cook over low heat for 5 minutes, stirring constantly. Remove from the heat; cover and let cool in a saucepan for 1 hour. Serve with whipped cream or milk. Yield: 6 servings.
Originally published as Cocoa Rice Pudding in Sweet and Scrumptious Chocolate 1994, p35

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