Easy Chocolate Rice Pudding Recipes

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.

EASY CHOCOLATE RICE PUDDING

Steps:

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

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 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.

CHOCOLATE RICE PUDDING

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.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

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.