Rocky Road Rice Pudding Recipes

ROCKY ROAD PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.

ROCKY ROAD

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

ROCKY ROAD ICE CREAM

Steps:

• In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
• Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

ROCKY ROAD CHEESECAKE PUDDING

Steps:

• Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
• Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.
• Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted - turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.
• Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.
• Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture - don't let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).
• Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.

ROCKY ROAD RICE PUDDING

Steps:

• In a medium saucepan combine milk and rice.
• Bring just to boiling over medium heat.
• Stir in pudding mix.
• Cook, stirring constantly, until mixture comes to a full boil.
• Remove from heat.
• Cover and let stand 5 minutes.
• Stir in the marshmallows, chocolate pieces, and walnuts.
• Pour into six 6-oz cups or dessert dishes.
• Cool at room temperature about 1 hour before serving, or in the fridge.
• If desired, garnish with additional marshmallows, chocolate pieces, and/or walnuts.

ROCKY ROAD PUDDING

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Let stand 5 min.
• Top with nuts and marshmallows.

ROCKY ROAD PUDDING CUPS

Steps:

• In a large heavy saucepan, combine the sugar, cocoa and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in 1 cup chips until melted., Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately.

MINUTE RICE ROCKY ROAD RICE PUDDING

Steps:

• Combine the milk, rice, sugar and salt in a large sauepan; bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cook, stirring often, for 10 minutes.
• Beat the egg with the vanilla. Stir some of the hot rice mixture into the egg; beat the warmed egg mixture back into the remaining rice mixture. Cook, stirring constantly, for 1 minute. Remove from heat and set on a cooling rack. Place a piece of wax paper directly on the surface; let cool to room temperature.
• Meanwhile, preheat oven to broil. Spoon the pudding into oven-safe serving dishes. Top each dish with an equal amount of marshmallows, chocolate and pecans.
• Broil on the middle rack in oven for 30-60 seconds or until the marshmallows are golden and the chocolate is melted. Garnish with whipped cream (if using).

ROCKY ROAD PUDDING

Steps:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping, chocolate chips, 3/4 cup marshmallows and peanuts., Pour into dessert dishes. Cover and refrigerate until set., Just before serving, sprinkle with remaining marshmallows; drizzle with chocolate syrup if desired.