Chocolate Rice Pudding is the kind of dessert that brings comfort and smiles to the table. Creamy, chocolatey and perfect for the festive season, it feels indulgent without complicating the process.
Serve in a big bowl or in small cups and enjoy every spoonful.
Ingredients
150 g white sticky rice
450 ml water
A pinch of salt
1 L semi-skimmed milk
1 vanilla pod
125 g light brown sugar
2 egg yolks
1 tbsp cocoa powder
1 tsp chocolate powder
Fresh berries, mint and dark chocolate to decorate
Method
Split the vanilla pod lengthwise and scrape out the seeds.
Heat the milk with the seeds and the pod. Stir occasionally until the mixture is hot, then set it aside.
In another saucepan, add the rice, water and a pinch of salt.
Bring to a gentle simmer, reduce the heat, cover and cook until the rice is tender. Stir it occasionally to prevent sticking.
Once the water has reduced, add the warm milk little by little, stirring between each addition. Continue until the rice is soft and creamy and there’s hardly any liquid left.
You may not need to use all the milk, depending on texture and preference.
The process takes about an hour.
Add the brown sugar and stir.
Then add the egg yolks and cook for a few more minutes, stirring continuously.
Remove from the heat and combine the cocoa and chocolate.
Transfer the rice pudding to a serving dish or small individual bowls.
Leave to cool slightly or chill if preferred.
Just before serving, decorate with fresh berries, mint leaves and a little grated dark chocolate.
RODI products used in the preparation of this Chocolate Rice Pudding
Sink: Evo 105
Tap: Line MN 805
Accessories: Colander Lux/Line, Glass Chopping Board and Curl Drainer
View more recipes for the Holiday Season:
Caramelised Onion and Goat Cheese Stars
Chocolate and Berries Christmas Wreath
Christmas Cookies
Happy Holidays!
Recipe developed by:
