Servings: 10 Servings
Chocolate Rice Pudding
This rich and creamy dairy-free chocolate rice pudding recipe is loaded with deep chocolate flavor, just the right level of sweetness, and smooth texture with the perfect puffy saturated soft rice.
Ingredients
- 2 cups short-grain white rice arborio, sushi rice, etc, soaked
- 2 ½ cups water
- 1 (15-oz) can full-fat coconut milk *
- ⅓ cup cocoa powder
- 1 cinnamon stick optional
- ½ cup pure maple syrup
- 1 (2.8-oz.) bar chocolate chopped (1/2 cup) **
- 2 tsp pure vanilla extract
- ¼ tsp sea salt
- ½ to 1 cup milk of choice ***
Instructions
- Soak the rice for 30 minutes (or several hours) before beginning this recipe. Drain the rice and give it a good rinse through a fine mesh sieve.
- Transfer the water, full can of coconut milk, and the cocoa powder to a medium saucepan and heat over high heat. Whisk the ingredients together until well combined and all the lumps of cocoa powder have dissolved. Add the rice and stir well. Cover the pot and bring it to a full boil. Immediately reduce the heat to low and continue cooking at a gentle simmer, stirring occasionally, for 20 minutes.
- Remove the rice pudding from the heat and stir in the chopped chocolate bar, vanilla extract, sea salt, and extra milk. Stir well to combine. Cover the pot and allow the rice to sit for an additional 10 minutes.
- From here, you can either serve the rice pudding warm, or serve it chilled. Rice pudding is customarily served cold, but I love it warm, too.
Notes
*If you do dairy, you can replace the canned coconut milk with a (14-oz) can of condensed milk. Be sure to use unsweetened condensed milk. Or, if using sweetened, omit the pure maple syrup.
**I use my favorite 82% dark chocolate bar. You can use any kind of chocolate bar you like. If you use bittersweet chocolate or unsweetened chocolate, you may need to add more sweetener to your personal taste.
***For smoother, saucier rice pudding add more milk at the end. You can use any kind of milk you prefer here. I use oat milk or cashew milk, but regular whole milk works great too. I don’t recommend almond milk because it imparts a slight almond flavor.
Nutrition
Serving: 1Serving (of 10), Calories: 298kcal, Carbohydrates: 46g, Protein: 16g, Fat: 12g, Saturated Fat: 9g, Fiber: 3g, Sugar: 13g