Chocolate rice pudding, a dessert that smells like sweet memories. The recipe I want to tell you about today is the one my mom always made for us when we were little, and my brother and I went crazy for it. Few simple ingredients and very little time to prepare a genuine and delicate dessert that will win over the little ones at home and beyond. Great to eat warm but also cold, and if you want to indulge, a dollop of whipped cream on top is perfect. The rice simply cooked in milk becomes a creamy and delicious treat that I’m sure will win you over too. Don’t miss the recipe for the Jam Tart and the recipe for the Lemon Cream Tart. A true sweet treat to reserve for our loved ones because cooking for those we care about is an act of love, it means thinking of them and dedicating time to them. Here I am then to tell you about my simple and delicious Chocolate Rice Pudding
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 268.68 (Kcal)
- Carbohydrates 43.70 (g) of which sugars 14.76 (g)
- Proteins 5.92 (g)
- Fat 7.74 (g) of which saturated 4.73 (g)of which unsaturated 2.72 (g)
- Fibers 2.06 (g)
- Sodium 4.04 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate Rice
- 7 oz Arborio rice
- 4 1/4 cups whole milk
- 1/2 cup brown sugar
- 3 oz dark chocolate
- vanilla (bean)
How to prepare Chocolate Rice Pudding
Bring the milk to a boil in a tall saucepan with the vanilla bean. When it reaches a boil, add the rice and sugar. You can use either brown sugar or granulated sugar, whichever you prefer. Cook on low heat, stirring often with a wooden spoon for about 20-25 minutes.
It’s advisable to taste it to check the cooking as not all rice varieties are the same. If the rice tends to dry out too much or stick, add a few more tablespoons of milk. At the end of cooking, try to remove the vanilla piece and add the dark chocolate in small pieces.
Stir to melt and mix into the Rice Pudding. Let the Chocolate Rice Pudding cool slightly and divide it into bowls. Serve it slightly warm or cold and if you want to make it even more delicious, garnish it with a dollop of whipped cream or melted chocolate.
Loredana’s Tips
Rice pudding can be stored in the fridge for 1-2 days
If you prefer, you can use semi-skimmed milk and substitute dark chocolate with milk chocolate
Don’t miss the recipe for my Lemon Cream
