Creamy Chocolate Rice Recipes

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.

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.

COCONUT CREAM AND CHOCOLATE RICE CAKE PARFAIT

Steps:

• Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
• Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
• Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
• Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
• Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
• Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.

SOOTHING CREAMY RICE

Steps:

• In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy.
• To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot.

NO-BAKE CHOCOLATE RICE KRISPIE BARS

Steps:

• In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.

CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY

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.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

CRISPY RICE CARAMEL ICE CREAM DESSERT

Steps:

• In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
• Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.

CREAMY CHOCOLATE RICE

Steps:

• In a pot combine rice, sugar, vanilla and milk. Heat over medium heat until milk starts to boil stirring frequently to prevent rice from sticking to the pot.
• Stirring frequently simmer on low for about 30 minutes or until the rice is tender and creamy. Depending on your rice this may take longer.
• Now stir in the chocolate hazelnut spread. I used 2 heaping tbs, but depending on what type of spread you use you may want to add some more to get it chocolatey enough for your taste.
• Serve warm.
• Note: I think this would be wonderful served with fresh fruit or a fruit sauce, some chocolate curls or cream. Feel free to experiment with toppings of your choice.