Chocolate rice pudding
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Creamy chocolate rice pudding
Rice pudding is currently enjoying a resurgence in popularity, and I couldn’t be happier. This comforting treat was a staple during my childhood, gracing our table not just for dessert but also sometimes for breakfast and supper. My father makes the most delicious baked rice pudding with brown sugar and cinnamon. For special occasions, he serves the pudding with a dollop of clotted cream. Delicious.
I currently have a rather extensive list of rice pudding recipes I wish to develop, but for now, let’s start with my rich dark chocolate rice pudding that is unapologetically indulgent. The secret? 70% dark chocolate.
Notes
Milk to rice ratio. During the cooking process, you may feel there is too much milk. Don’t worry. After testing several versions, I’ve found these are the perfect ratios. However, If you prefer a thicker consistency, simply cook for a few minutes longer.
Customize. Get creative with flavorings. If you have an extra sweet tooth, why not add a teaspoon or two of maple syrup, condensed milk or instead use milk chocolate? You could also add a pinch of cinnamon or cardamom.
Dark cocoa powder vs dark chocolate. After testing several methods, I discovered using a good quality 70% dark chocolate instead of a cocoa powder produces a far richer and creamier rice pudding.
The egg yolk. This addition creates a silky, custard-like texture. You may however, leave this out.
Storage
Refrigerate, in an airtight container, for up to 2-3 days.
Freeze for up to 2 months.
Chocolate Rice Pudding
This comforting chocolate rice pudding was a staple during my childhood, gracing our table not just for dessert but also sometimes for breakfast and supper.
Servings: 4
Ingredients
- 150 g white rice I used Arborio
- 900 ml whole milk
- 80 g 70% dark chocolate roughly chopped
- 80 g light brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Flaky Salt
Instructions
- Soak rice in cold water for 20 mins and drain.
- Place the milk, chocolate, rice, brown sugar and a pinch of salt in a medium, heavy-bottomed pot over low-medium heat. Cover loosely with a lid, and bring to a simmer. Cook for approx. 10-15 mins, stirring occasionally to avoid the rice sticking to the bottom of the pot.
- Reduce the heat slightly, remove the lid and continue to cook - stirring often - until the milk has reduced and thickened and the rice is tender (trust the process, the pudding will thicken). This will take approx. 15-20 minutes depending on whether you prefer a thicker or looser consistency.
- Remove the pot from the heat and stir in the egg yolk and vanilla. Season with a little more flaky salt according to taste.
Notes
To serve
- Chopped dark chocolate (70% cocoa solids), extra flaky salty, hazelnuts, mascarpone, condensed milk, yogurt or whipped cream.
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