Dark Chocolate Rice Pudding

Dark Chocolate Rice Pudding

Dark chocolate rice pudding is a rich and comforting dessert. Serve with plenty of whipped cream for the ultimate treat.

This recipe takes only half the time to cook as other rice pudding recipes because it starts with leftover cooked rice. It’s easy to make and eggless, too.

For some helpful tips before you begin, click here.

INGREDIENTS:

1 cup (124 g) leftover cooked rice (jasmine or other medium-grain)
2 cups (480 ml) half & half
1/3 to 1/2 cup (66 g to 100 g) sugar, to taste
1/8 teaspoon (1 g) salt
3/4 cup (123 g or 4.4 oz. bar) dark or bittersweet chocolate, chopped
1/4 cup (42 g or 1.5 oz. bar) milk chocolate

INSTRUCTIONS:

1. Cook the rice and half & half until thick and creamy.

– Cook the rice, half & half, sugar and salt together in a heavy-bottomed saucepan over medium heat, stirring often, until thick, creamy and the rice is the consistency you like, about 30 minutes.

If the pudding starts to bubble and boil, turn the heat down to medium-low.

2. Stir in the chopped chocolates.

– When the rice pudding has become thick and creamy, remove from the heat and stir in the chopped dark and milk chocolates.

The pudding will continue to thicken as it cools.

SERVE:

– Serve warm, room temperature or chilled.

If the rice pudding has thickened too much or become too stiff as it cooled, you can loosen it up by stirring in a little bit of half & half or milk.

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ABOUT THIS RECIPE

Dark chocolate rice pudding is a rich, creamy and comforting dessert. This simple recipe makes use of leftover cooked rice and so takes half the time to make than other rice puddings. And because there are no eggs, there’s no chance of any curdling or grittiness.

Top your dark chocolate rice pudding with plenty of fresh whipped cream, crushed pistachios, cashews or walnuts, fruit compotes or whatever toppings you like for an extravagant dessert.

TIPS:

1) Use leftover cooked rice.

Rice pudding made from pre-cooked rice takes half the cooking time as rice pudding starting from uncooked rice.
Using day-old rice will actually bring the best texture to your rice pudding. (Even leftover take-out rice will do well.)
If you only have freshly made rice, you may need to lessen the amount of half & half. Otherwise, your rice pudding may turn out a bit mushy. Start with 1 cup and slowly add in more while cooking until you reach your preferred consistency.

2) Use good quality chocolate.

Using good quality chocolate will ensure your rice pudding not only tastes wonderful, but will be silky smooth and creamy. If you can, use bars of chocolate as opposed to chocolate chips.