Best 2 Creamy Chocolate Rice Pudding Recipes

Indulge your sweet cravings with our delectable Creamy Chocolate Rice Pudding, a symphony of flavors that will tantalize your taste buds. This classic dessert, enjoyed for generations, is elevated to new heights with our carefully curated recipes.

Embark on a culinary journey with our first recipe, where we unveil the secrets of a traditional rice pudding base, crafted with creamy milk, plump rice grains, and a touch of vanilla extract. Discover the art of achieving the perfect texture, neither too thick nor too runny, for a velvety smooth and satisfying experience.

For the chocolate lovers, our second recipe takes you on a rich and decadent adventure. We blend luscious dark chocolate with the rice pudding base, creating a symphony of flavors that will leave you spellbound. Learn how to temper chocolate like a pro, ensuring a glossy and smooth incorporation that elevates this dessert to gourmet status.

But we don't stop there. Our third recipe introduces a delightful twist with the addition of fresh raspberries. The vibrant red berries burst with tangy sweetness, complementing the creamy chocolate rice pudding in a delightful dance of flavors. Discover how to balance the tartness of the raspberries with the sweetness of the pudding, creating a harmonious and unforgettable dessert experience.

So, whether you prefer classic simplicity, indulgent chocolate decadence, or a vibrant burst of fruit, our Creamy Chocolate Rice Pudding recipes have something for every palate. Prepare to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHOCOLATE RICE PUDDING

Creamy Chocolate Rice Pudding image

While feeling bored one summer afternoon, I decided to create this scrumptious spin on traditional rice pudding. Now, my creative summer treat is a frequent request yearround. -Gregory Royster, North Lauderdale, Florida

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

4 cups 2% milk
1/2 cup uncooked long grain rice
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1-3/4 cups miniature semisweet chocolate chips, divided
1/3 cup heavy whipping cream
Whipped cream, optional

Steps:

In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla. , Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour., Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired.

Nutrition Facts : Calories 368 calories, Fat 17g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 106mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY

Chocolate Milk Creamy Rice Pudding Made the Old Fashioned Way image

This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.

Provided by Persian Berry 2011

Categories Dessert

Time 4h10m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup medium grain white rice
1/2 cup arborio rice
1/2 cup raw sugar (or granulated or light brown)
1/8 teaspoon salt
1 (12 ounce) can evaporated milk
1 half gallon cold whole chocolate milk (I look for whole milk for this as the original recipe I started with said skim doesn't work but 2% w)

Steps:

Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
Set oven temperature to 275 degrees F.
Move shelf to low center and keep dish near the front so you can just reach in and stir.
Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
Cook for 40 minutes, reach in with fork and stir.
Cook for another 40 minutes, reach in and stir.
By this time the rice might have started swelling.
Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
Cook for another 30 minutes and stir, most of the rice will not have clumped again.
Fairly early on a skin will form on top, just stir it all back in each time until the last.
After another 30 minutes, it should be about done so stir once more.
Some of the rice should be floating near the top and it will look runny.
Bake another 20 to 30 minutes; I let skin form on the final cooking.
Remove from oven and set on trivet to cool.
It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
It thickens as it cools.
Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
If it works for you, you can add cinnamon, raisins, or try other ideas.
I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
The cooking time may be up to 1/2 hour more than stated.

Tips:

Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
Make sure the rice is cooked through before adding the other ingredients. Otherwise, the pudding will be gritty.
Don't overcook the pudding. It should be thick and creamy, but not too thick or rubbery.
Serve the pudding warm or cold. It can be stored in the refrigerator for up to 3 days.
Garnish the pudding with whipped cream, chocolate shavings, or fresh berries for a special touch.

Conclusion:

Creamy chocolate rice pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a classic comfort food that is sure to please everyone at the table. With its rich chocolate flavor and creamy texture, this pudding is sure to become a favorite. So next time you are looking for a sweet treat, give this recipe a try. You won't be disappointed.