Best 5 Chocolate Orange Rice Pudding Recipes

ORANGE-CHOCOLATE RICE PUDDING

Steps:

• Use vegetable peeler to remove peel from half the orange; place in large saucepan. Cut remaining peel and white membrane from orange; discard. Cut orange into sections.
• Add water, rice and cinnamon sticks to orange peels in saucepan; stir. Bring to boil; cook on medium-low heat 20 min. or until rice is tender. Drain in colander. Remove orange peels and cinnamon sticks; discard.
• Return rice to saucepan; stir in 2% milk, evaporated milk and sugar. Cook on medium heat 20 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in sour cream.
• Spoon half the rice mixture into medium bowl. Add chocolate; stir until melted. Spoon 1/3 cup chocolate mixture into each of 12 dessert dishes; cover with remaining plain rice mixture. Cool to room temperature.
• Serve desserts topped with COOL WHIP, ground cinnamon and orange sections.

CHOCOLATE RICE PUDDING

Steps:

• In a medium pot, bring 1 1/3 cups water to a boil. Add the rice, cover and turn the heat to low. Cook until all the water has been absorbed and rice is tender, about 15 minutes. Let cool until warm.
• To the pot with the rice, stir in the milk, sugar and salt. Bring to a simmer, turn the heat to low and cook until the mixture is thickened, about 10 minutes. Remove from the heat, stir in the chocolate chips and vanilla and let rest for 5 minutes. Serve warm or cover and cool in refrigerate for at least 1 hour.

CHOCOLATE RICE PUDDING

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
• Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.

CHOCOLATE RICE PUDDING

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

CHOCOLATE ORANGE RICE PUDDING WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350°F.
• Fill a large baking pan with 2 cups water and have a 1½-quart baking dish ready, but do not grease it.
• In a medium saucepan over medium heat, cook the half-&-half and the chocolate, stirring, until the chocolate is melted--about 3 to 5 minutes.
• In a medium bowl, combine the rice, ¾ c sugar, cinnamon, vanilla extract, orange zest and beaten eggs.
• Whisk the chocolate half-&-half mixture into the rice mixture, combine well.
• Pour pudding into the baking dish and place the baking dish in the water filled pan.
• Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, place the berries into a food processor or blender and process until smooth.
• Place the puréed raspberries in a small bowl with the remaining 2 TBSP sugar and the balsamic vinegar, mixing well.
• To serve, spoon the sauce over the warm or chilled pudding.