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Snack recipe · from the recipe book

Slow-Cooker Mocha Rice Pudding with Raspberries

Creamy, tender rice pudding with deep cocoa and a hint of espresso, finished with vanilla and topped with tart fresh raspberries and strawberries.

Slow-Cooker Mocha Rice Pudding with Raspberries

Ingredients

  • ⅔ cup120 gLong-grain white rice, dryrinsed
  • 3¼ cups (770 ml)800 gMilk, 2%
  • 2 shots60 gEspressocooled
  • ¼ cup20 gUnsweetened cocoa powder
  • ¼ cup packed55 gBrown sugar
  • ⅛ tsp1 gSalt
  • ¼ cup40 gSemisweet chocolate chips
  • 2 tsp8 gVanilla extract
  • 1 cup120 gRaspberries
  • ¾ cup sliced120 gStrawberriessliced
  • ¾ tsp3 gCanola oil

Steps

  1. Lightly grease the slow-cooker insert with the canola oil.
  2. In a bowl, whisk the unsweetened cocoa powder and brown sugar together to break up any lumps.
  3. Slowly whisk the espresso into the cocoa powder and brown sugar until smooth to make a mocha paste.
  4. Add the rice, milk, salt and mocha paste to the slow cooker and stir well.
  5. Cover and cook on LOW for about 2 1/2 hours, stirring every 45 minutes, until the rice is tender and the pudding is thick and creamy.
  6. Turn off the slow cooker and stir in the chocolate chips and vanilla until the chips melt.
  7. Spoon the pudding into 4 cups, press plastic wrap onto the surface and chill at least 2 1/2 hours, until cold and set.
  8. Just before serving, top each cup with the raspberries and strawberries, dividing them evenly.

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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