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Snack recipe · from the recipe book

Silky Chocolate Vanilla Rice Pudding

Tender rice simmered in milk with cocoa and melted chocolate, scented with vanilla and chilled until thick, glossy and spoonable.

Silky Chocolate Vanilla Rice Pudding

Ingredients

  • ⅔ cup120 gLong-grain white rice, dry
  • 1 cup240 gWater
  • 3½ cups (830 ml)850 gWhole milkdivided
  • ¼ cup20 gUnsweetened cocoa powder
  • ¼ cup packed60 gBrown sugar
  • ⅛ tsp1 gSalt
  • ⅓ cup50 gSemisweet chocolate chips
  • 2 tsp8 gVanilla extract
  • ½ tsp1 gGround cinnamon

Steps

  1. In a medium heavy pot, combine the rice, water and salt. Bring to a boil, then cover and simmer on low for 10 minutes, until the water is mostly absorbed.
  2. Meanwhile, in a bowl, whisk the unsweetened cocoa powder and brown sugar with one quarter of the milk until smooth with no dry lumps, making a cocoa paste.
  3. Pour the remaining three quarters of the milk into the pot with the rice, then stir in the cocoa paste and the cinnamon.
  4. Simmer uncovered over medium-low, stirring often and scraping the bottom, for 25 to 30 minutes, until the rice is very tender and the pudding is thick and creamy.
  5. Take the pot off the heat. Stir in the chocolate chips until melted and glossy, then stir in the vanilla.
  6. Divide the pudding among four small bowls or jars and press plastic wrap onto the surface to prevent a skin.
  7. Cool for 20 minutes, then refrigerate at least 2 hours, until cold and set. 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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