This is the creamiest, most chocolatey rice pudding you’ve ever had.
Hi Bold Bakers!
I’m Gemma Stafford, professional Chef behind the online cooking show Bigger Bolder Baking and the proud ambassador for GoodCook! As a Big and Bold Baker, I make it my mission to create recipes that blow your friends and family away and one of my favorite ways to do this is to take classic flavor combinations and transform them into fresh and new ideas.
This recipe for chocolate rice pudding is one of my greatest creations yet! Rice pudding lovers and chocolate fiends unite, this recipe has all the richness and texture of a classic comforting rice pudding but is infused with one of my most favorite flavors, chocolate. Filipinos sometimes call it “champorado,” and it is absolutely delicious.
If you’ve never had anything like this before, you’ve got run — not walk — to your kitchen and make this simple chocolate rice pudding.
WHAT IS THE BEST KIND OF RICE TO USE FOR RICE PUDDING?
Rice pudding is all about that thick starchy sauce, well, “puddingy” texture. The way you create this texture is not just by adding liquid to the rice, it’s in the rice itself.
Rice comes in so many different shapes and varieties, and they are all good for different things. For rice pudding, you want to choose a starchy sticky rice, as this is the kind that releases starch into liquid while cooking to form a thick rich sauce. Sushi rice, calrose or aborio, are the best kinds of rice to make rice pudding. They are all on the medium-to-short grain side and really lend themselves to the flavor of rice pudding.
WHY IS MY RICE PUDDING TOO THICK? WHY IS MY RICE PUDDING TOO THIN?
This recipe has the perfect combination of ingredients to ensure the pudding is just the right consistency.
Cooking all of these ingredients slowly and steadily in my GoodCook 2 Quart Saucepan is the key to the right result. Unlike other pans you might use to cook rice for a longer period of time, this pan will keep the bottom from scolding and cook the rice really evenly, meaning it will never stick on you, leaving you with a cleanup nightmare.
If for some reason you find that the rice pudding is too thin, it means it’s not quite done and the rice just needs a bit more time to develop its starch. If it’s too thick it might mean the rice is super starchy. In this case all you have to do is add a bit more liquid to loosen it up. That said, I love my rice pudding thick, rich, and creamy, especially when you throw chocolate into the mix.
WHAT KIND OF CHOCOLATE SHOULD I USE?
For all those chocolate lovers out there, I made this chocolate rice pudding pack a chocolate punch. Not only is this rice pudding made with good quality cocoa powder, but it’s also loaded with bittersweet chocolate.
I love the addition of actual chocolate as it adds creamy texture and richness. I use bittersweet chocolate because the evaporated milk and sugar add just the right amount of sweetness. That said if you like your rice pudding on the sweeter side, feel free to add a bit of extra sugar to taste.
CAN YOU MAKE RICE PUDDING WITH LEFTOVER RICE?
This is such a great question! Leftover rice is a great base for all kinds of desserts and puddings, and you can use it to make rice pudding. That said, I highly suggest you make this chocolate rice pudding from start to finish as slowly looking the rice from raw is what creates the signature rice pudding texture.
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Simple Chocolate Rice Pudding
- 1 1/2 cup (12 oz/425g) white sticky rice (sushi rice, calrose or aborio)
- 1/3 cup (1 1⁄3 oz/37g) cocoa powder
- 2 cup (16 fl oz/500ml) water
- 2 tablespoons butter
- 2 (12 oz cans) evaporated milk
- 1/3 cup (2 1⁄2 oz/71g) sugar, or to taste
- 2/3 cup (4 oz/115g) bittersweet chocolate, roughly chopped
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract, optional
1. In a GoodCook 2 Quart Saucepan add the rice, water, evaporated milk, cocoa powder, butter and sugar.
2. Cover with a lid and bring to a simmer. Once it starts to simmer cook, stirring occasionally, until the rice is tender, about 20-25 minutes. Note: you don't want all the liquid to be absorbed by the rice as you need it to have a sauce. Rice absorbs liquid once it has been removed from the heat so factor that in.
3. Once the rice is fully cooked remove from the heat and stir in the bittersweet chocolate, salt, and vanilla.
4. Serve warm or cold in individual bowls with whipped cream on top. Keep refrigerated for up to 3 days.