Double-Chocolate Rice Pudding
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 4¼cups whole milk
- ½cup granulated sugar
- ¾cup arborio rice
- 3ounces milk chocolate, chopped
- 3½ounces 60 percent chocolate, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
311 calories; 11 grams fat; 7 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 7 grams protein; 66 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the milk and sugar in a saucepan or skillet and bring to a boil. Add the rice, and let boil for 1 minute. Reduce the heat and simmer, uncovered, stirring occasionally so the rice doesn’t stick to the bottom of the pan, 45 to 50 minutes.
- Step 2
Put the chocolate in a bowl with a strainer on top; strain the hot rice milk over the chocolate and stir until the chocolate is melted, thick and slightly cooled. Stir in the rice, and serve warm. (Will keep in the fridge for 3 days.)
Private Notes
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Cooking Notes
Nancy
Dark chocolate that 60% cocoa. Look for fancy chocolate bars.
Eric Kamm
60% is the dark end of semi-sweet chocolate. For most cooking with darker chocolate, this is what you should use. Any darker, recipes can start to get bitter.
Matt and Dani
For extra rich chocolate flavor add 1/2 tsp espresso powder and 1/4 tsp salt
Amy
I used a combination of 3 1/2 cops of soy milk with 3/4 of a cup of coconut milk for a dairy free pudding.
PS Lynx
what are those other dishes in the photo?
Matt and Dani
For extra rich chocolate flavor add 1/2 tsp espresso powder and 1/4 tsp salt
CityStitchette
I used a combination of semisweet chocolate chips plus 3 oz. of a dark chocolate bar; very chocolatey, but next time I would add a tablespoon or two extra of milk (mine came out a tiny bit drier than I like).
Margaret
I'd like to make this for my son's girlfriend, but she's allergic to dairy. Has anyone tried this with almond or coconut milk? Should I alter the recipe if I change out regular milk for something else? Thanks for your help!
Christa
What in the world is 60-percent chocolate? I've never seen such a thing.
Nancy
Dark chocolate that 60% cocoa. Look for fancy chocolate bars.
Eric Kamm
60% is the dark end of semi-sweet chocolate. For most cooking with darker chocolate, this is what you should use. Any darker, recipes can start to get bitter.
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