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–+ servings

Chocolate Rice Pudding

This comforting chocolate rice pudding was a staple during my childhood, gracing our table not just for dessert but also sometimes for breakfast and supper. 
Print Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Course: Breakfast, Dessert
Servings: 4
Ingredients
  • 150 g white rice I used Arborio
  • 900 ml whole milk
  • 80 g 70% dark chocolate roughly chopped
  • 80 g light brown sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • Flaky Salt
Instructions
  • Soak rice in cold water for 20 mins and drain.
  • Place the milk, chocolate, rice, brown sugar and a pinch of salt in a medium, heavy-bottomed pot over low-medium heat. Cover loosely with a lid, and bring to a simmer. Cook for approx. 10-15 mins, stirring occasionally to avoid the rice sticking to the bottom of the pot.
  • Reduce the heat slightly, remove the lid and continue to cook - stirring often - until the milk has reduced and thickened and the rice is tender (trust the process, the pudding will thicken). This will take approx. 15-20 minutes depending on whether you prefer a thicker or looser consistency.
  • Remove the pot from the heat and stir in the egg yolk and vanilla. Season with a little more flaky salt according to taste.

Notes

To serve 
  • Chopped dark chocolate (70% cocoa solids), extra flaky salty, hazelnuts, mascarpone, condensed milk, yogurt or whipped cream.