This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chocolate rice pudding
If you're already a fan of classic rice pudding, I'm sure you'll enjoy this even more comforting version, made with two kinds of chocolate.
59 K 4.7/5 (3 reviews)
30 min.
Easy
3.05 €
8 people
5 IngredientsLast modified on: November 15th 2020
For 8 people, you will need:
- 1
1 litre whole milk - 2
200 g rice - 3
100 g brown sugar - 4
80 g milk chocolate - 5
40 g dark chocolate - Total weight: 1,420 grams
Times for this recipe
Preparation: 4 min.
Cooking: 25 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 min.
Pour 1 litre whole milk into a large non-stick saucepan on high heat.
Stage 2 - ⌛ 10 min.
Bring to the boil, then add 200 g rice and 100 g brown sugar.
Mix well and turn down the heat.
Mix well and turn down the heat.
Stage 3 - ⌛ 15 min.
Cook like this on low heat, stirring frequently with a soft spatula.
Stage 4 - ⌛ 1 min.
When the rice is cooked, take off the heat and add 80 g milk chocolate and 40 g dark chocolate (in small pieces or as choc chips)...
Stage 5 - ⌛ 2 min.
...and stir until the chocolate has melted in and mixed to an even colour.
Stage 6
Divide out into individual dishes.
If you want to keep it in the fridge, cover with plastic film while still hot. This will trap a little moisture underneath and stop your rice pudding developing a skin as it cools.
If you want to keep it in the fridge, cover with plastic film while still hot. This will trap a little moisture underneath and stop your rice pudding developing a skin as it cools.
Remarks
Combing two different types of chocolate has the advantage of adding a distinctive flavour (dark) and creamy sweetness (milk), but if your taste veers more towards one than the other, use whatever proportion you prefer.
If you like, you can also add raisins, it's just a matter of personal taste.
If you like, you can also add raisins, it's just a matter of personal taste.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 250 RDI=20 % | 70 RDI=8 % | 1,890 RDI=70 % | 7,910 RDI: 70 % |
| Per 100 g | 4 RDI=1 % | 20 RDI=1 % | 5 RDI=1 % | 130 RDI=5 % | 560 RDI: 5 % |
| Per person | 7 RDI=2 % | 30 RDI=2 % | 9 RDI=1 % | 240 RDI=9 % | 990 RDI: 9 % |
How much will it cost?
- For 8 people : 3.05 €
- Per person : 0.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Potato gratin with 3 cheeses, Kervallon soup, Chocolate and vanilla crème brûlée, Quiche filling mixture, Creamy polenta with green asparagus, ... See them all 69
Rice
Like these other recipes: Mussels with arroz negro, How to cook rice in rice-cooker, Curried prawn risotto, Rice pudding with chestnuts and poached pears, Pilau rice, ... See them all 22
Brown sugar
Like these other recipes: Brownies, Indian rice pudding, Moist cereal bars, Soft apple cookies, Canadian apple crumble, ... See them all 46
Milk chocolate
Like these other recipes: Mousse with two chocolates, Praline rochers, Praline rochers, Praline spread, ... See them all 4
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017484 K4.2 2 hours 15 min.
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry. February 21th 2011101 K 24.5
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.11 M 364.7 5 hours 6 min.
The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves. May 22th 2025330 K4.4 45 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.17 M 13.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.