Best 7 Azteca Cocoa Rice Pudding Recipes

AUNTIE IME'S KOKO LAISA (SAMOAN COCOA RICE) RECIPE - (3.8/5)

Steps:

• In a large pot combine rice and water and bring it to a boil. Stir in coconut milk. (You can substitute it with evaporated milk.) Add sugar, orange leaf or peel. Mix cocoa (or kook samoa) with hot water to form a thick liquid. Add to the pot making sure that the cocoa is fully mixed into the liquid in the pot. Bring to a boil. Remove orange leaf. Cocoa rice should resemble a thick soup. Serve while warm.

COCOA RICE PUDDING

Steps:

• In a medium saucepan, bring milk and rice to a boil. Reduce heat; cover and simmer for 30 minutes. Remove from the heat and let stand 10 minutes. Stir together egg, sugars, cocoa and salt in a bowl; add a small amount of rice mixture to bowl and mix well. , Return all to saucepan along with butter and vanilla. Cook over low heat for 5 minutes, stirring constantly. Remove from the heat; cover and let cool in a saucepan for 1 hour. Serve with whipped cream or milk.

AZTEC PUDDING

Steps:

• For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well. Pour mixture into a pot and boil. When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes. Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture. Cook for another 10 minutes or until the vegetables are just cooked. Adjust for salt and mix in the epazote and cilantro. After mixed well, set aside to cool.
• For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side. Drain on paper towels. Set aside.
• In a blender blend all ingredients for the cream mixture together until smooth. Set aside.
• Assemble in a 9 1/2 by 13-inch pan. Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese. Bake at 350 degrees, for about 20 minutes or until bubbly. Salt to taste with chicken consume.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

AZTECA COCOA RICE PUDDING

Steps:

• Combine water, rice, and cinnamon in a large pot; bring to a boil. Reduce heat to medium low, cover pot, and simmer until all the water has been absorbed, about 20 minutes.

OLD-FASHIONED COCOA PUDDING

Steps:

• In a large saucepan, combine the sugar, cocoa, flour and salt. Gradually whisk in water and egg yolks. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened., Remove from the heat; stir in butter and vanilla until blended. Pour into individual dishes. Refrigerate until set. Garnish with whipped topping and chocolate curls.

TAPIOCA RICE PUDDING

Steps:

• Soak the tapioca pearls in milk overnight in the refrigerator.
• Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil.
• Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.

COCONUT TAPIOCA PUDDING (RICE COOKER)

Steps:

• Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
• Open the cover and stir briefly every 20 minutes, then close cover.
• At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
• Let cool. Serve warm, or refrigerate covered with plastic wrap.
• Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.