Chocolate Rice Pudding Recipes

Steps:

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

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.

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.

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.

Steps:

• Combine the milk and sugar in a saucepan or skillet and bring to a boil. Add the rice, and let boil for 1 minute. Reduce the heat and simmer, uncovered, stirring occasionally so the rice doesn't stick to the bottom of the pan, 45 to 50 minutes.
• Put the chocolate in a bowl with a strainer on top; strain the hot rice milk over the chocolate and stir until the chocolate is melted, thick and slightly cooled. Stir in the rice, and serve warm. (Will keep in the fridge for 3 days.)

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.

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.

Steps:

• Add milk to a heavy-bottomed medium saucepan; add in the rice, sugar, and salt.
• Bring to a boil, stirring frequently-do not walk away, because milk boils over quickly; decrease temperature so that the milk is at a slow, steady simmer.
• Stirring now and then, let the milk simmer for about 12-15 minutes, or until the rice is cooked through (the timing depends on your rice and the strength of your simmer; arborio rice when cooked properly will remain ever so slightly al dente, meaning it will be firm at its center); about ¼ of the milk will have boiled away, and that is fine.
• Remove pan from heat; using a heatproof spatula, stir in the butter.
• When the butter is melted and incorporated, pour a little of this hot mixture into the melted chocolate and stir gently.
• Scrape the chocolate into the pot and stir into the rice mixture, stirring in ever-widening concentric circles and stirring only enough to combine the ingredients.
• Stir in the raisins; then spoon the rice pudding into a serving bowl or individual cups.
• Press a piece of plastic wrap against the surface of the pudding to create an air-tight seal and, when the pudding reaches room temperature, put it in the refrigerator to chill.
• Remove the pudding from the refrigerator about 10 minutes before serving.
• Can be served without a topping or can be paired with caramelized rice krispies, chocolate sauce, vanilla creme anglaise, raspberry coulis, or small cubes of fruit, such as pears or apples sauteed quickly in butter and sugar.