Don’t throw out your leftover rice! Instead use it to whip up this simple dessert that sure won’t disappoint.
Perhaps you’ve been eating baked rice pudding and now seek something similar yet different. Well, you’re in luck with this chocolate rice pudding. This recipe is a stovetop edition, and it’s as delicious as it is simple.
Rice pudding across cultures…
Rice pudding is a cherished simple dessert around the world, each culture adding their own spin to the dish. The incorporation of chocolate is just one of many variations (arguably the best). If you’re attending an international potluck, then you can’t go wrong contributing your favorite version of rice pudding. Let’s explore some of the ways rice pudding is made in other parts of the world for inspiration.
The Middle East: In Lebanon and Syria rice pudding, named meghli, is a common dish served in celebrating the birth of a baby. Typically made with rice flour, caraway, and cinnamon then topped with nuts. In Egypt, roz bel laban, translated as rice with cream is just that, a creamy rice flavored with cinnamon and vanilla, topped with nuts.
Europe: Across Europe rice pudding has a wide variation of twists. In Spain, arroz con leche, is creamy rice pudding with cinnamon and lemon zest and sometimes topped with sherry-soaked strawberries (I’ll have that version!). The Danish eat risalamande with vanilla and almonds, topped with cherry sauce at Christmastime. And the Germans make milchreis with milk and sugar and eat it warm or cold with fruit compote.
Asia: Sweet rice pudding, made with coconut milk and palm sugar is how bubur sum-sum is eaten across Malaysia and Indonesia. In India, kheer is made with milk and sugar and cardamom then garnished with nuts and saffron.
Latin America: Puerto Ricans enjoy arroz con dulce with coconut milk, cloves, ginger and raisins. While Brazilians make it the same, they often add lemon zest.
North America: Here is where the chocolate comes in! Rice pudding is also enjoyed in many variations across the U.S. and Canada, likely inspired by immigration patterns. It’s enjoyed creamy or more solid and mixed with raisins, cinnamon or fruits.
There you have it — a clear taste of just how global rice pudding is and ideas for next time.
FAQs & Tips
How to Make Ahead and Store?
To make ahead of time, simply follow the recipe, pour into individual serving ramekins and chill until needed. Chocolate rice pudding leftovers can also be kept in the fridge, in a sealed container for up to 2 days.
Can I Use a Bag of Pre-Cooked Rice?
If you don’t have leftover rice and you want to make this dish as quickly and effortlessly as possible then you can use a bag of pre-cooked rice which you just pop in the microwave. Just make sure you choose plain white rice and don’t accidentally grab a bag of something seasoned or flavored.
Should I Serve Hot or Cold?
That’s entirely your preference! Why not both? I’m not a fan of heating rice pudding in the microwave, so I usually enjoy a warm bowl when its freshly made and then eat it chilled thereafter.
Serving Suggestions
Chocolate rice pudding is a lovely light and easy dessert to serve after any meal. It’s best served topped with something creamy like yogurt, or if your sweet tooth is really aching then make some Homemade Whipped Cream to dollop on top.
If you want to try out some other rice pudding variations, you can find a Vegan Rice Pudding for a plant-based take, this Slow Cooker Rice Brûlée for something a bit more fancy, or this sweet and fruity Vanilla Raspberry Rice Pudding.
Chocolate Rice Pudding
Ingredients Â
- 1 cup cooked white rice
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon unsalted butter
InstructionsÂ
- In a medium saucepan, combine the cooked rice, granulated sugar, salt, heavy cream, whole milk, and unsweetened cocoa powder.
- Place the saucepan over a low to medium heat, stirring the mixture occasionally to prevent sticking.
- Once the mixture begins to boil, reduce the heat to a simmer. Continue to cook for approximately 10 minutes, stirring frequently, until the pudding reaches your desired consistency.
- Remove the saucepan from the heat and stir in the unsalted butter until it’s completely melted and incorporated.
- Allow the pudding to cool for about 5 minutes before serving. If desired, garnish with a dollop of whipped cream or a sprinkle of chocolate shavings.
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