This recipe appears in:Chocoholic: Warm Chocolate Risotto
For those chilly nights ahead: a warm bowl of creamy chocolate rice pudding made with short to medium grain rice.
Note: Serve warm as pudding. It will continue to thicken more as it cools.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- 4 to 5 cups whole milk, divided
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/4 teaspoon salt
- 1 cup medium or short grain rice
- 1 teaspoon pure vanilla extract
- 2 ounces unsweetened chocolate, finely chopped
- 2 ounces bittersweet chocolate, finely chopped
In medium saucepan over medium heat, stir 4 cups milk, sugar, and salt until dissolved. Add rice and bring to boil, stirring frequently.
Reduce heat to medium-low and cook, stirring, until rice is tender and pudding is thickened, about 30 minutes. Add more milk if pudding thickens before rice is tender.
Stir in vanilla and chocolate until combined. Serve immediately.