This Creamy Chocolate Rice Pudding is soft and luxurious because it’s made slowly on the stove top. It’s a delicious way to use up leftover rice.
When you have leftover rice from dinner, be sure to transform it into this Creamy Chocolate Rice Pudding. You’ll love that you used up your leftovers and make a delicious dessert. A total win!
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Creamy Stove Top Chocolate Rice Pudding
Like all kids, my kids really enjoy dessert. One of the things I have been whipping up lately is this Creamy Chocolate Rice Pudding.
We eat rice a lot so I often double the batch and use the leftovers for making rice pudding for dessert.
This is a family favorite because it’s easy to do and is quickly made on the stove top. And because it’s just a few ingredients, it’s affordable too.
Start with cold cooked rice. I suggest weighing the rice so that you can accurately measuring the amount.
On the stove, combine the sugar, milk, and eggs in a medium saucepan.
Over medium low heat, whisk the mixture to beat the eggs into the milk and help dissolve the sugar.
Add the chocolate chips, cocoa powder, espresso powder, salt. Continue to whisk while the mixture warms. Do not heat too quickly or you’ll burn the mixture.
Continue to whisk the milk until it is thick and creamy. It doesn’t need to be so thick that it would coat the back of a spoon, but fairly thick.
At that point, add the rice and let simmer to warm the rice and let it plump again.
This is a great rice pudding that is made with leftover rice on the stove top. has a wonderful chocolate flavor
Enjoy dessert tonight with a big bowl of this luscious Creamy Chocolate Rice Pudding.
What kind of rice do you use?
White short grain rice is a great option for this rice. Just like the rice that you get from Chinese take out.
Jasmine rice is also a great option as it has a lovely delicate floral and buttery scent. It will go nicely with the chocolate.
What kind of milk do you use?
I suggest using whole milk or 2% milk. Skim milk works just as well, but it might not be as rich tasting.
You can also make this with almond milk. I have not tried it with other nut milks, soy, or oat milk, so I can’t remark on that preparation.
Is the rice pudding served hot or cold?
It can be enjoyed either way. Enjoy it hot directly from the pot or enjoy it later on when it’s cold. Both ways are equally wonderful.
- 2 1/2 Cups cooked rice (500 grams)
- 2 1/4 Cups milk (whole milk is suggested)
- 2 eggs
- 1/4 Cup sugar
- 1/4 Cup semi sweet chocolate chips
- 1 Tablespoon cocoa powder
- 1 teaspoon instant espresso or coffee
- pinch of salt
- Break up any clumps of rice. Set aside.
- In a medium sauce pan over medium low heat, combine the milk, eggs, sugar. Whisk well.
- Add the chocolate chips, cocoa powder, instant espresso powder, and salt. Whisk well again to incorporate it into the milk mixture and melt the chocolate chips.
- While the mixture cooks for 3 minutes, stir often. The mixture will thicken as it cooks.
- Add the rice, let simmer for a few more minutes for the rice to absorb the mixture and plump again. Serve hot or cold.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 69mgSodium: 90mgCarbohydrates: 23gFiber: 0gSugar: 0gProtein: 7g