Double-Chocolate Rice Pudding

By Mark Bittman

Double-Chocolate Rice Pudding
William Brinson for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Theo Vamvounakis.
Total Time
About 1 hour
Rating
4(112)
Comments
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Featured in: The Cart Before The Course

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Ingredients

Yield:8 servings
  • 4¼cups whole milk
  • ½cup granulated sugar
  • ¾cup arborio rice
  • 3ounces milk chocolate, chopped
  • 3½ounces 60 percent chocolate, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

311 calories; 11 grams fat; 7 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 7 grams protein; 66 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.)

Ratings

4 out of 5
112 user ratings
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Comments

Nancy

Dark chocolate that 60% cocoa. Look for fancy chocolate bars.

Eric Kamm

60% is the dark end of semi-sweet chocolate. For most cooking with darker chocolate, this is what you should use. Any darker, recipes can start to get bitter.

Matt and Dani

For extra rich chocolate flavor add 1/2 tsp espresso powder and 1/4 tsp salt

Amy

I used a combination of 3 1/2 cops of soy milk with 3/4 of a cup of coconut milk for a dairy free pudding.

PS Lynx

what are those other dishes in the photo?

Esther

@PS Lynx There is an article mentioned before the recipe “featured in…” explaining where the recipe originated. The other dishes are deep fried asparagus and avocado with a citrus sauce, I believe.

Matt and Dani

For extra rich chocolate flavor add 1/2 tsp espresso powder and 1/4 tsp salt

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