Chocolate Rice Pudding

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.

don’t let the other reviews dissuade you from making this. make sure the milk comes to a FULL boil aka vigorous bubbles coming up across the entitle surface area of the liquid. there should still be decent bubble action while simmering. allow liquid to bubble away long enough for a “skin” to start to form (or little pieces of it), stir the mixture (scraping along the bottom too!) until the skin has reabsorbed into the mixture, repeat. the flavors are best after having chilled overnight.

I tried adding more rice, cooked it for almost an hour, let it cool for 20 minutes - wish I had read the notes before I started! Chocolate soup.

I couldn't get the rice to cook all the way through so it had a very unpleasant crunch to it. Plus, my guests thought the chocolate was bitter and too strong.

Cooked the recipe as written and I think the key is you have to keep it at a simmer after it boils, don’t pull the heat down too far & stir frequently for a solid 20 mins. It could probably use a dash more rice but otherwise I think it’s perfect. Use a high starch rice, I used sushi rice myself. Next time I might add a dash of cinnamon for that Mexican coco flavor.

While i was measuring, i thought the amount of rice is ridiculously small compare to the milk… and i am kind of glad everyone in the comment thought the same! I added 1 cup of rice and 1/2 cup of honey instead of sugar and it was “not too sweet” for me!

Another chocolate soup experience here. To save my family from a dessertless dinner, I reheated the pudding and whisked in two tablespoons of cornstarch. It thickened nicely.

This is my new favorite chocolate pudding! It thickened fine after sitting, moreso after being in the fridge. I kept the heat a little higher than I would have expected in order to keep a good simmer, stirring with a whisk almost constantly. It had a rich, bold flavor. I think next time I'll increase the rice. If you don't eat it right away, you can place a sheet of plastic wrap on top of it (actually touching the surface of the pudding) to prevent a skin from forming.

Absolutely scrumptious. For a vegan alternative to egg yolks, I used blended silken tofu. It added a wonderful creaminess. Used this recipe for quinoa and millet porridge.

I made this today as a half recipe just to try it. It set up very well, has plenty of rice in it, and is super chocolaty. The only thing I had to do differently was to cook it longer, like 30 minutes. After 20 minutes, the rice was still al dente. I actually think it could cook for 35 minutes but you have to watch it toward the end because it gets very thick and starts to stick to the bottom of the pan.

No way this can be called pudding when prepared as written... very loose and soupy. Excellent taste, just no texture. I cooked an additional third cup of risotto in another pan, added some liquid from the original recipe, and combined the two when done. Turned out great.

I used almond milk and it was pure perfection!

I reduced the milk/rice mixture for way longer than the 20 minutes called for - I think this is key. I let it simmer until the liquid was thick and glossy and the rice became visibly suspended in it, - at least 30 minutes, maybe more. I also added a square of unsweetened chocolate and another egg yolk. The result, eaten cold, was thick as the photo but would have been better thicker. It had a deep, one-note chocolate flavor. Not likely to make again. Would add liqueur or espresso if I do.

I read the notes about it being thin as written so I modified it using 3C (1/2 lactose free 2% and 1/2 oat milk) of milk, 2/3 C Arborio rice and 3 egg yolks. It tastes delicious but ... is almost TOO thick! LOL I think using 100% Arborio is the way to make it thicken. Think of risotto, it's thick! I will adjust next time to 4C milk and see how that goes. Great recipe!