Chocolate Rice Pudding

By Samantha Seneviratne

Published Feb. 10, 2023

Chocolate Rice Pudding
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(395)
Comments
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For undiluted, deep chocolate flavor, this creamy pudding uses cocoa powder instead of melted chocolate. The type of cocoa powder you choose will affect the final flavor of the pudding: Dutch-processed cocoa powder has been treated with an alkali, which neutralizes its natural acidity, while natural cocoa powder has not. Natural cocoa powder has a fruity chocolate flavor, while Dutch-processed cocoa is more mellow and smooth — and will result in a darker pudding. The custard will still look loose when the rice has cooked but it will continue to thicken as it cools. Once cool, you can stir in a little bit of milk or cream to loosen it as necessary.

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Ingredients

Yield:4 to 6 servings (about 3 cups)
  • 4cups/945 milliliters whole milk
  • ½cup/47 grams unsweetened cocoa powder (Dutch-processed or natural), plus more for garnish, if you like
  • ⅓cup/71 grams short-grain rice (such as arborio)
  • ¼cup/55 grams packed brown sugar (dark or light)
  • ½teaspoon kosher salt (such as Diamond Crystal)
  • 2large egg yolks
  • 3tablespoons maple syrup (preferably dark)
  • 2teaspoons pure vanilla extract
  • Whipped cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

253 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 8 grams protein; 235 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

    In a medium, heavy-bottomed pot, bring milk, cocoa powder, rice, brown sugar and salt to a boil over medium heat, stirring occasionally. (The cocoa powder will not incorporate fully until the milk is warm.) Immediately reduce the heat to medium-low to maintain a gentle simmer.

  2. Step 2

    Cook, stirring often, until the milk has reduced and thickened and the rice is very tender, about 20 minutes. Remove the pot from the heat and stir in the egg yolks, maple syrup and vanilla. It will look loose at this point, but it will thicken as it cools.

  3. Step 3

    Serve warm or chilled, with whipped cream and a sprinkle of cocoa, if you like. Refrigerate, in an airtight container, for up to 2 days.

Ratings

4 out of 5
395 user ratings
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Comments

Jacqueline

To answer slow cooker version, you really don't need to stir this much at all. I grew up in France with a version made in a pressure cooker which we certainly did not stir, and have made a similar recipe many times without stirring. You just need to cook at low temp and not worry when it looks soupy at the end: it will thicken as it cools:)

alacarte

Based on comments, I reduced the milk to 3 cups (I used almond milk) and increased the rice to 1/2 cup, leaving other ingredients the same. That has created a more pudding-like texture.

Karen

Thanks for comments ! I used 1/2 cup rice and 4 egg yolks. Perfect !

Miamaia

Made this more or less as written with my five year old and it thickened up nicely. As another reviewer said, you really need to let it come to full boil, and after that, a true simmer. Nice chocolate flavor, with the consistency of a tapioca pudding, rather than a grainy rice pudding. Fun recipe to make with a kiddo.

Natasha

Hello- I really would love to make this, but I wondered if anyone has tried using a rice cooker to make this? I have a zojirushi and I love cooking other things in it rather than just rice :)

RubyNYC

I made the recipe as written, using sushi rice. It thickened well, with sufficient rice texture, requiring the addition of a little more milk to loosen it when serving. I used Vahlrona cocoa, and finding the results a little bitter, might reduce the cocoa to ⅓ cup next time. Overall, a good recipe.

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