CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY
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
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.
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Kashif Shahzad
[email protected]This rice pudding is a great make-ahead dessert. You can make it the day before and then just reheat it when you're ready to serve.
Link Paddy
[email protected]I made this rice pudding for my friends and they couldn't get enough of it. They said it was the best rice pudding they'd ever had.
Aroon Yogal
[email protected]This rice pudding is the perfect dessert to enjoy on a cold winter day. It's warm and comforting, and it will fill you up without weighing you down.
Dutton
[email protected]I love that this rice pudding is made with whole milk. It makes it so rich and creamy.
Joan Nalugwa
[email protected]This rice pudding is a great way to get your kids to eat their rice. It's so delicious, they'll never know they're eating something healthy.
Punjabi FreshMovies
[email protected]I made this rice pudding for a potluck and it was a huge hit. Everyone loved it!
She's bajir
[email protected]This rice pudding is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Pretom Kumar
[email protected]I love the combination of chocolate and rice in this pudding. It's a unique and delicious flavor.
Manuela Edeb
[email protected]This rice pudding is so creamy and smooth, it's like eating a cloud.
Bad Chevy
[email protected]I've never made rice pudding before, but this recipe was so easy to follow. It turned out great and my family loved it!
Miss Insari
[email protected]This rice pudding is a great way to use up leftover rice. It's a delicious and easy dessert that the whole family will enjoy.
Mohan raaj Kunwer
[email protected]I made this rice pudding in my slow cooker and it turned out perfectly. It's so easy to make and it's so delicious.
Nadeem Rajpoot
[email protected]This rice pudding is the perfect comfort food. It's warm, creamy, and chocolatey, and it always makes me feel better when I'm feeling down.
Kimberly Caro
[email protected]I love that this rice pudding is made with chocolate milk. It gives it a unique flavor that I really enjoy.
IQBAL RAHEN
[email protected]This rice pudding is so creamy and rich, it's hard to believe it's made with just a few simple ingredients.
Munna ALi
[email protected]I've been making this rice pudding for years and it never disappoints. It's the perfect dessert for any occasion.
Ali Mohamed
[email protected]This rice pudding is a classic for a reason. It's simple, comforting, and always a hit.
Bishal Saud
[email protected]I made this rice pudding for my family and they loved it! It was so easy to make and it turned out so delicious.
dance your blox off girl
[email protected]This rice pudding is the best I've ever had! It's so creamy and chocolatey, and the rice is cooked perfectly. I will definitely be making this again and again.