Chocolate Rice Pudding
This Chocolate Rice Pudding is a warm, indulgent treat that combines creamy coconut milk and rich dark chocolate for the ultimate dessert experience!
Servings: 4 servings
Ingredients
- 2/3 cup brown rice rinsed
- 3 cups canned coconut milk (not lite, about 2 cans)
- 1/2 cup coconut palm sugar
- 1/8 teaspoon sea or kosher salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup dark chocolate chips
- 1 teaspoon real vanilla extract
Instructions
- Start by rinsing the brown rice under cold water. This helps to remove excess starch and ensures your pudding will have the right texture.
- In a medium saucepan, combine the rinsed brown rice, coconut milk, coconut palm sugar, sea salt, and optional cinnamon. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and cover the saucepan. Allow it to simmer for about 40-50 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Once the rice is cooked, remove the saucepan from heat. Stir in the dark chocolate chips and real vanilla extract. The heat from the pudding will melt the chocolate and create a luscious chocolatey flavor.
- You can serve the chocolate rice pudding warm or chill it in the refrigerator if you prefer it cold. Top with additional chocolate chips, a sprinkle of cinnamon, or even some toasted coconut for a lovely finishing touch.
Equipment
- Medium Saucepan
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Bowl
- Whisk
Notes
- For a richer chocolate flavor, consider adding a tablespoon of cocoa powder along with the chocolate chips.
- Don’t skip the vanilla extract; it enhances the overall flavor of the pudding.
- This pudding can be made a day in advance and stored in the fridge.