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Snack recipe · from the recipe book

Mexican Chocolate Cinnamon Rice Pudding

Creamy, chilled rice pudding with deep cocoa, warm cinnamon and a hint of chile heat, studded with melted chocolate.

Mexican Chocolate Cinnamon Rice Pudding

Ingredients

  • ⅔ cup110 gLong-grain white rice, dry
  • 1 cup240 gWater
  • 3¼ cups (770 ml)800 gMilk, 2%
  • 3½ tbsp18 gUnsweetened cocoa powder
  • ¼ cup55 gGranulated sugar
  • 2 tsp5 gGround cinnamon
  • ⅛ tsp0.5 gChili powder
  • ⅛ tsp1 gSalt
  • ¼ cup40 gSemisweet chocolate chips
  • 1¼ tsp5 gVanilla extract

Steps

  1. Rinse the rice in a sieve until the water runs mostly clear.
  2. In a medium heavy pot, bring the water and rice to a simmer over medium heat and cook, stirring occasionally, until the water is nearly absorbed, about 8 minutes.
  3. Meanwhile, in a bowl, whisk the unsweetened cocoa powder, sugar, cinnamon, chili powder and salt together, then whisk in one quarter of the milk to make a smooth cocoa paste.
  4. Pour the remaining three quarters of the milk into the pot with the rice and bring to a gentle simmer, stirring often.
  5. Stir the cocoa paste into the pot and simmer gently, stirring frequently so the bottom doesn't catch, until the rice is very tender and the pudding is thick and creamy, 20 to 25 minutes.
  6. Take the pot off the heat and stir in the chocolate chips and vanilla until the chips melt.
  7. Divide the pudding among 4 bowls or jars, press plastic wrap onto the surface, and cool 15 minutes at room temperature.
  8. Chill in the fridge until cold and set, at least 1.5 hours, and stir before serving.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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