Description

This Ultimate Chocolate Rice Pudding is a rich and creamy dessert combining the comforting texture of classic rice pudding with deep chocolate flavor. Using short-grain rice and whole milk, it simmers slowly to develop a smooth, luscious pudding that is perfect for cozy evenings or special occasions. The addition of cocoa powder and a touch of butter elevates this simple recipe into a decadent treat, with options for dairy-free substitutions and customizable sweetness to suit your taste.

Ingredients

Scale

Main Ingredients

1 cup short-grain rice (Arborio or sushi rice)
4 cups whole milk (or almond/coconut milk for dairy-free)
¼ cup unsweetened cocoa powder
½ cup brown sugar (or maple syrup)
1 tsp vanilla extract
Pinch of salt
1 tbsp butter or coconut oil (secret ingredient!)

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Instructions

Cook the rice: In a medium saucepan, combine 1 cup of short-grain rice with 2 cups of water and bring to a boil. Reduce heat to low and simmer until the water is fully absorbed and the rice is tender, about 15 minutes.
Add milk and simmer: Pour in 4 cups of whole milk along with ½ cup brown sugar and a pinch of salt. Stir well and let the mixture simmer gently on low heat for 10 minutes, stirring occasionally to prevent sticking.
Incorporate cocoa and vanilla: Whisk in ¼ cup unsweetened cocoa powder, 1 teaspoon vanilla extract, and 1 tablespoon butter or coconut oil. Continue to cook for another 5 to 7 minutes, stirring frequently, until the pudding thickens and becomes creamy.
Adjust flavors: Taste your pudding and adjust the sweetness or chocolate intensity to your preference by adding more sugar or cocoa powder if desired. Stir thoroughly to combine.
Serve and enjoy: Spoon the warm chocolate rice pudding into bowls and garnish with optional toppings such as whipped cream, fresh berries, or a sprinkle of cinnamon. Serve immediately for the best texture and flavor.

Notes

For a dairy-free version, substitute whole milk and butter with almond milk or coconut milk and coconut oil respectively.
Stir frequently during simmering to prevent rice from sticking to the bottom of the pan.
The pudding thickens further as it cools; reheat gently if it becomes too firm.
Use short-grain rice like Arborio or sushi rice as it absorbs liquid better and creates a creamier texture.
You can refrigerate leftovers in an airtight container for up to 3 days.