Chocolate Chip Flirt Rice Pudding From Nycs Rice To Riches Recipes

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 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.

RICE PUDDING

Steps:

• Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain.
• Rinse the saucepan with cold water, shake out excess (don't dry) and pour in the milk and sugar. If you're using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you're using extract, you'll add it later). Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over. Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It's hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it.
• Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you've used it. If you're using extract, stir it in now. Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.

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 CHIP FLIRT RICE PUDDING FROM NYC'S RICE TO RICHES

Steps:

• Put everything, except the chocolate, into a heavy based saucepan and bring to boil, stirring frequently.
• Simmer 30 minutes until rice is tender and mixture thick and creamy.
• Temove from heat and add chocolate. Stir a couple of times to give a ripple effect.
• Serve warm or cold.

CHOCOLATE 'N' TOFFEE RICE PUDDING

Steps:

• In a large saucepan, combine the milk, rice, brown sugar, butter and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat; stir in vanilla. Cool., Spoon half of the pudding into dessert dishes. Combine the coconut, toffee bits and chocolate chips; sprinkle half over the pudding. Repeat layers. Refrigerate until serving. Top with whipped topping and cherries.

CREAMY CHOCOLATE RICE PUDDING

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.

SEX, DRUGS AND ROCKY ROAD RICE PUDDING FROM NYC'S RICE TO RICHES

Steps:

• In a medium saucepan combine milk and rice. Bring just to boiling over medium heat. Stir in pudding mix; cook, stirring constantly, until mixture comes to a full boil.
• Remove from heat.
• Cover and let stand 5 minutes.
• Stir in the marshmallows, chocolate pieces, and nuts.
• Pour into six (6 ounce) cups or dessert dishes.
• Cool at room temperature about 1 hour before serving.
• If desired, garnish with additional marshmallows, chocolate pieces, nuts or whip cream.