Chocolate N Toffee Rice Pudding Recipes

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CHOCOLATE RICE PUDDING



Chocolate Rice Pudding image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h42m

Yield 6 to 8 servings

Number Of Ingredients 8

5 cups whole milk
2/3 cup Arborio rice
3/4 cup sugar
1 1/2 teaspoons orange zest (from 1 medium orange)
1 vanilla bean, split lengthwise
1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons orange liqueur
1 cup semisweet chocolate chips

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



Chocolate Rice Pudding image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 6

2/3 cups white rice
3 cups whole milk
1/2 cup sugar
Pinch kosher salt
1/2 cup chocolate chips
1 teaspoon vanilla extract

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



Chocolate Rice Pudding image

A very quick and creamy dessert that can be made with leftover rice from last night's dinner.

Provided by Dannielle Lalonde

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 40m

Yield 6

Number Of Ingredients 8

¾ cup uncooked white rice
1 ¼ cups water
1 ½ cups milk
⅓ cup white sugar
1 teaspoon vanilla extract
⅓ cup raisins
1 tablespoon butter
2 tablespoons unsweetened cocoa

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.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g

CHOCOLATE-ORANGE RICE PUDDING



Chocolate-Orange Rice Pudding image

An American tweak from an all-time favorite Filipino comfort food Champorado. This can be served either hot or cold. Sprinkle some orange zest for garnish or splash evaporated milk over it before serving.

Provided by Joanna Lynne Cortina

Categories     World Cuisine Recipes     Asian     Filipino

Time 50m

Yield 8

Number Of Ingredients 8

5 ½ cups milk
1 cup Arborio rice
⅔ cup white sugar
2 tablespoons orange juice
1 ½ teaspoons grated orange zest
2 tablespoons orange liqueur
1 tablespoon unsweetened cocoa powder
1 cup semisweet chocolate chips

Steps:

  • Stir milk, rice, sugar, orange juice, and orange zest together in a heavy saucepan; bring to a boil, reduce heat to medium-low, and cook, stirring frequently, until the rice is tender and the mixture is thickened, 35 to 40 minutes.
  • Remove the saucepan from heat. Stir orange liqueur and cocoa powder through the rice mixture; add chocolate chips and stir until melted into the pudding.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 60.6 g, Cholesterol 13.4 mg, Fat 9.7 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 5.9 g, Sodium 71.5 mg, Sugar 37.7 g

CHOCOLATE 'N' TOFFEE RICE PUDDING



Chocolate 'N' Toffee Rice Pudding image

I can't think of a more comforting dessert than this pudding. The toffee bits add a crunch to its creamy consistency. Husband Frank and I enjoy making treats like this together. It looks especially pretty layered in a parfait glass.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 7 servings.

Number Of Ingredients 11

3 cups milk
3 cups cooked rice
1/2 cup packed brown sugar
3 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
1/4 cup English toffee bits or almond brickle chips
1/4 cup miniature semisweet chocolate chips
1/2 cup whipped topping
7 maraschino cherries

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.

Nutrition Facts : Calories 372 calories, Fat 15g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 250mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

DOUBLE-CHOCOLATE RICE PUDDING



Double-Chocolate Rice Pudding image

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 5

4 1/4 cups whole milk
1/2 cup granulated sugar
3/4 cup arborio rice
3 ounces milk chocolate, chopped
3 1/2 ounces 60 percent chocolate, chopped

Steps:

  • Combine the milk and sugar in a saucepan or skillet and bring to a boil. Add the rice, and let boil for 1 minute. Reduce the heat and simmer, uncovered, stirring occasionally so the rice doesn't stick to the bottom of the pan, 45 to 50 minutes.
  • Put the chocolate in a bowl with a strainer on top; strain the hot rice milk over the chocolate and stir until the chocolate is melted, thick and slightly cooled. Stir in the rice, and serve warm. (Will keep in the fridge for 3 days.)

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 66 milligrams, Sugar 31 grams

CHOCOLATE RICE PUDDING



Chocolate Rice Pudding image

A deliciously rich chocolate rice pudding made in the crockpot. Adapted from a recipe in Betty Crocker's "Slow Cooker Cookbook". She advises making it with cooked rather than uncooked rice, because apparently uncooked rice can come out sticky rather than creamy when cooked slowly in the crockpot.

Provided by bluemoon downunder

Categories     Dessert

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 7

4 cups cooked white rice
3/4 cup brown sugar
1/4 cup baking cocoa
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 (12 ounce) cans evaporated milk, low fat is fine
1 cup slivered almonds or 1 cup your favourite nuts

Steps:

  • Lightly grease or spray with cooking spray the inside of a 31/2- to 6-quart crockpot.
  • Combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. Stir before serving.
  • Serve either warm or chilled. To chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. Serve with cream and a sprinkling of slivered almonds or nuts of your choice.

CHOCOLATE-CINNAMON RICE PUDDING



Chocolate-Cinnamon Rice Pudding image

Categories     Chocolate     Rice     Dessert     Winter     Chill     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

4 1/2 cups milk (do not use low-fat or nonfat)
2/3 cup long-grain white rice
3 tablespoons sugar
2 cinnamon sticks, broken in half
4 large egg yolks
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 teaspoons vanilla extract

Steps:

  • Mix 4 cups milk, rice, sugar and cinnamon sticks in heavy large saucepan. Cook over medium-low heat until rice is tender and mixture is very thick, stirring often, about 45 minutes. Remove from heat. Discard cinnamon sticks.
  • Whisk egg yolks and remaining 1/2 cup milk in medium bowl. Whisk in some of hot rice mixture. Return egg mixture to remaining rice mixture. Stir over medium-low heat until the thermometer registers 160°F., about 3 minutes (do not boil). Remove from heat. Add chocolate and stir until melted and smooth. Stir in vanilla. Transfer pudding to large bowl. Cover and refrigerate until well chilled, at least 4 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.) Serve cold.

CHOCOLATE CHIP & TOFFEE LAYERED RICE PUDDING



Chocolate Chip & Toffee Layered Rice Pudding image

Husband's twist on my grandmother's classic stove-top rice pudding. The flavors and textures are quite unusual, but they do this old stand-by plenty of justice! Enjoy!

Provided by JamesDeansGirl

Categories     Dessert

Time 35m

Yield 7 serving(s)

Number Of Ingredients 9

3 cups milk
3 cups cooked white rice
1/2 cup packed light brown sugar
3 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla extract
6 tablespoons toffee pieces
6 tablespoons mini chocolate chips
whipped cream, for serving

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 pan from heat; stir in the vanilla.
  • Cool to room temperature.
  • Spoon 1/2 the pudding into dessert bowls or sundae glasses.
  • Combine the chocolate chips and toffee bits; sprinkle 1/2 over the pudding.
  • Repeat layers; refrigerate at until ready to serve.
  • Garnish with a generous dollop of whipped cream.

Nutrition Facts : Calories 319.6, Fat 11.7, SaturatedFat 7.2, Cholesterol 27.7, Sodium 176.6, Carbohydrate 48.9, Fiber 0.8, Sugar 20.2, Protein 5.8

STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM



Sticky Toffee Rice Pudding with Caramel Cream image

The once homely rice pudding gets the Cinderella treatment in this comforting dessert that delivers on the sticky toffee flavor. It has just the right amount of thickness for soaking up a hot caramel topping. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 11

3 cups water
1 cup uncooked medium grain rice
1/4 teaspoon salt
3 cups pitted dates, chopped
3 cups 2% milk
2 teaspoons vanilla extract
1 cup packed brown sugar
1-1/2 cups heavy whipping cream, divided
1/4 cup butter, cubed
1/2 cup sour cream
1/4 cup hot caramel ice cream topping

Steps:

  • In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, Fat 14g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 112mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

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