Chocolate Rice Pudding Recipe With Cooked Rice Recipe Cards

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EASIEST RICE PUDDING



Easiest Rice Pudding image

The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1 cup Arborio rice
1/2 cup sugar
1/4 teaspoon coarse salt
4 3/4 cups whole milk, divided
1 1/2 teaspoons pure vanilla extract
1/4 cup heavy cream
Ground cinnamon, for serving

Steps:

  • In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
  • Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g

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

GERMAN CHOCOLATE RICE PUDDING



German Chocolate Rice Pudding image

German Chocolate Rice Pudding

Number Of Ingredients 7

2 cups cooked Mahatma® White Rice
3 cups Chocolate Milk
1/4 cup sugar
3 tbsps. unsalted butter
1 teaspoon vanilla extract
½ cup pecans, chopped
½ cup shredded coconut, toasted

Steps:

  • If you love the sound and flavors of the Chocolate German Cake, but don't have the time to bake - read on because this rice pudding is right up your alley. Try it today and enjoy this sinful chocolate cake in the form of delicious individual rice puddings. Step 1 In a saucepan, combine the cooked white rice, chocolate milk, sugar, and butter. Cook over low heat until thickened. This should take about 30 minutes, stirring often.
  • Step 2 Next, add the vanilla extract, chopped pecans, and shredded coconut. When combined, pour into individual dessert cups.
  • Step 3 When ready, garnish with additional pecans and coconut, if desired. This can be served warm or cold.

RICE PUDDING WITH LEFTOVER RICE



Rice Pudding With Leftover Rice image

If you have a lot of leftover cooked rice, baked rice pudding is an ideal and easy way to use it up. Serve as a sweet breakfast or for dessert.

Provided by Jolinda Hackett

Categories     Breakfast     Brunch     Dessert

Time 50m

Yield 4

Number Of Ingredients 7

2 cups milk
1 cup leftover cooked rice
2 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon or to taste
1/3 cup raisins

Steps:

  • Gather the ingredients and preheat the oven to 300 F.
  • In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.
  • In a separate medium bowl, combine the eggs, sugar, and vanilla.
  • Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.
  • Add the cinnamon and raisins, stirring just to combine.
  • Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.
  • Allow the rice pudding to cool slightly before serving.

Nutrition Facts : Calories 227 kcal, Carbohydrate 40 g, Cholesterol 99 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 91 mg, Sugar 27 g, Fat 4 g, ServingSize about 4 servings, UnsaturatedFat 0 g

EASY CHOCOLATE RICE PUDDING



Easy Chocolate Rice Pudding image

This recipe is the closest I could come to the rice pudding my husband remembers his mother made when he was a boy. I experimented for a long time trying to match that unwritten recipe from the past. Now this is one of my husband's favorite desserts!

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 7

4 cups cold whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1/4 cup raisins
1/4 teaspoon ground cinnamon
1 cup quick-cooking rice
1 large egg, well beaten
1/8 teaspoon ground nutmeg

Steps:

  • In a medium saucepan, combine all ingredients. Bring to a boil over medium heat. Cool for 5 minutes, stirring twice. Chill until serving.

Nutrition Facts :

USE UP LEFTOVER RICE TO MAKE THIS COCONUT RICE PUDDING



Use Up Leftover Rice to Make This Coconut Rice Pudding image

Gail Simmons shows you how to transform plain leftover rice into a creamy, gluten-free dessert with spices + coconut milk.

Provided by Gail Simmons

Number Of Ingredients 8

1 cup coconut milk
1 cup plain leftover cooked rice
One 2-inch piece orange or lemon peel
¼ teaspoon ground cardamom or ginger
1 tablespoon maple syrup
honey
agave or brown sugar
Mashed banana or 2 tablespoons peanut or almond butter (optional)

Steps:

  • In a small saucepan, bring coconut milk to a gentle boil over medium heat
  • Lower the heat, add the rice, peel and cardamom, stir and allow to simmer until thickened slightly, about 5 minutes
  • Stir in the maple syrup and turn off the heat
  • Allow rice pudding to cool and thicken even more before serving
  • If desired, stir in the mashed banana or peanut/almond butter
  • Serve rice pudding with any desired toppings

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

Chocolate Rice Pudding - a fun twist on classic rice pudding. Perfect use for leftover rice.

Provided by Pretty Providence

Categories     Dessert

Time 20m

Number Of Ingredients 6

2 cups cooked white rice
2 cups milk
3 Tbsp butter
1/3 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 Tbsp cocoa

Steps:

  • Add all ingredients into a sauce pan and mix together over medium low heat.
  • Bring to a soft boil and stir constantly to prevent burning.
  • Keep stirring until mixture is thickened (it should be 10 to 15 minutes from the time you start cooking.) Let pudding cool a bit before serving.
  • Serve at room temperature, hot or cold!

Nutrition Facts : ServingSize 0.5 cup, Calories 324 kcal, Carbohydrate 46 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 129 mg, Sugar 22 g

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 RICE PUDDING



Chocolate Rice Pudding image

Tested Recipe!

Provided by RetroRuth

Categories     Chocolate

Number Of Ingredients 6

12 oz evaporated milk
¼ cup rice
½ tsp salt
½ cup sugar
2 ½ cups water
⅓ cup cocoa

Steps:

  • Boil rice in salted water until tender. (I boiled mine for about 15 minutes.) Do not drain.
  • Mix sugar and cocoa, add to rice. Add milk.
  • Bake in a slow oven (300 degrees) for about 1½ hours, stirring twice during the first hour. Allow to brown during the last half hour. Serve hot or cold Yield: 4-5 servings

Nutrition Facts :

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