Mexican Chocolate Rice Pudding Recipe Recipe Cards

CHOCOLATE RICE PUDDING

Steps:

• Place milk, rice, sugar, and salt in a medium saucepan or skillet. Bring to a boil while stirring constantly. Lower the heat to medium-low and let simmer uncovered for 6 minutes, stirring occasionally.
• After 6 minutes, take a spoon and whisk a couple of tablespoons of the rice mixture into the beaten eggs.
• Whisk the eggs into the skillet and combine. Let cook for an additional minute to thicken.
• Take off the heat and add in the chocolate, butter, cinnamon, and vanilla.
• Whisk to combine. Let sit for 5 to 10 minutes to cool and serve, enjoy!

ARROZ CON LECHE (MEXICAN RICE PUDDING)

Steps:

• Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
• Serve warm or cold. Sprinkle each portion with ground cinnamon.

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.

MAYA-MEDITERRANEAN CHOCOLATE RICE PUDDING: ARROZ CON LECHE Y CHOCOLATE

Steps:

• To finish:
• Place the achiote in a medium-sized saucepan, cover with 2 quarts water, and bring to a gentle boil. Simmer, uncovered, for 5 minutes. Strain through a fine mesh sieve into a bowl; reserve the liquid. You can save the achiote seeds and grind them to use in a seasoning mix, or steep them in the liquid for another recipe.
• Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.
• Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft, about 20 to 25 minutes.;
• FOR THE RICE:
• Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft.;
• TO FINISH:
• Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.

CHOCOLATE RICE PUDDING

Steps:

• In a heavy saucepan, bring water and salt to a boil.
• Add rice.
• Cover and cook over low heat until rice is quite soft and most of the water has absorbed, 25 to 30 minutes.
• While rice is cooking, in a blender combine the soymilk with the minimum amounts of cocoa powder and sugar, the cashew butter and the instant coffee powder, if using.
• Process until all the nut butter is completely blended in, about 1 minute.
• Taste and add more cocoa and sugar, if you wish.
• (Keep in mind that the flavour and sweetness will be somewhat diminished after the liquid is cooked with the rice).
• Stir the chocolate mixture into the cooked rice.
• Bring to boil over high heat (take care, as soymilk easily boils over).
• Then lower the heat and cook uncovered at gentle boil,stirring frequently to prevent the rice from sticking to the bottom of the pot and to break up any skin that forms on top.
• Cook until the pudding thickens and some rice is visible on the surface, 10 to 12 minutes.
• The mixture will be fairly soupy, it will thicken as it cools.

CHOCOLATE RICE PUDDING

Steps:

• Preheat oven to 325 degrees F.
• Beat together eggs; half-and-half or whole milk; sugar; cocoa; and vanilla in a large bowl with a rotary beater or wire whisk.
• Stir in rice and chocolate.
• Pour custard mixture into a 1-1/2- or 2-quart casserole. Place dish in a 13x9x2-inch baking pan set on an oven rack. Carefully pour 1-inch of boiling water into the baking pan.
• Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
• Stir together brown sugar and cornstarch in a saucepan. Stir in water, chocolate syrup, and molasses.
• Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.
• To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons sauce over each serving.

RICE PUDDING

Steps:

• 1. In a 2-quart saucepan mix the rice, cinnamon stick, sugar, salt, and 1 1/4 cups of water. Bring to a boil then reduce the heat to low and simmer, covered, until most of the water is absorbed, about 15 minutes. 2. Stir in the milk and cook, partially covered, over low heat, stirring occasionally to prevent sticking, until thickened and creamy, and the rice is very tender, about 1 hour. Discard the cinnamon stick. Stir in the vanilla and butter. Divide among 6 dessert bowls. Serve warm or at room temperature. Refrigerate, covered, if kept overnight.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.