Instead of simply stirring cocoa into my rice pudding, let’s take things up a notch by cooking the rice in my rice cooker with two Hershey’s chocolate bars. Yes, you read that right! The result? A deeply infused chocolate rice base that made this pudding extra luscious and decadent.
Decadent Chocolate Rice Pudding
Yield:
2-4
Prep Time:
5 minutes
Cook Time:
10 minutes
Additional Time:
45 minutes
Total Time:
1 hour
Ingredients
Rice Pudding
- 2 cups cooked chocolate rice (made in your rice cooker with Hershey’s chocolate)
- 1 cup milk (or coconut milk for a richer flavor)
- ¼ cup sugar (adjust to taste)
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon (optional, but adds a cozy touch)
- Pinch of salt
- 1 tbsp cocoa powder (optional)
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsps powdered sugar
- 2 tbsps cocoa powder
Instructions
- Cook 2 cups of white rice either in a saucepan or rice cooker.
For the rice pudding
- If using a sauce pan, melt chocolate over hot rice after cooked and mix in.
- If using a rice cooker, you can put the chocolate in with the rice and water prior to cooking. Then mix to coat in chocolate.
- In a saucepan over medium heat, combine the cooked chocolate rice, milk, sugar, vanilla extract, cinnamon, and salt.
Stir continuously and cook for about 5–7 minutes, until the mixture thickens. - Taste (carefully, it's hot!) and stir in cocoa powder if a more chocolate-y flavor desired!
- Remove from heat and scoop into serving mugs or small serving dish, pie dish, etc.
- Chill in the fridge for at least 30-60 minutes.
For the whipped cream
- Add heavy whipping cream, cocoa and powdered sugar to a medium bowl. Using a handmixer with the whisk attachment, whisk for 2-3 minutes on low speed or until thickened.
- Serve rice pudding with a dollop on top. Add berries, toasted cocoa nut or shaved chocolate and enjoy!
