Chocolate-Cinnamon Rice Pudding – a delicious recipe with milk, long-grain white rice, sugar, cinnamon sticks, egg yolks, bittersweet. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix 4 cups milk, rice, sugar and cinnamon sticks in heavy large saucepan.
2
Cook over medium-low heat until rice is tender and mixture is very thick, stirring often, about 45 minutes.
3
Remove from heat.
4
Discard cinnamon sticks.
5
Whisk egg yolks and remaining 1/2 cup milk in medium bowl.
6
Whisk in some of hot rice mixture.
7
Return egg mixture to remaining rice mixture.
8
Stir over medium-low heat until the thermometer registers 160F., about 3 minutes (do not boil).
9
Remove from heat.
10
Add chocolate and stir until melted and smooth.
11
Stir in vanilla.
12
Transfer pudding to large bowl.
13
Cover and refrigerate until well chilled, at least 4 hours or overnight.
14
(Can be prepared 1 day ahead.
15
Keep refrigerated.)
16
Serve cold.
712
kcal
Calories
26
g
Fat
104
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 1/2 cups milk (do not use low-fat or nonfat), 2/3 cup long-grain white rice, 3 tablespoons sugar, 2 cinnamon sticks, broken in half, and more.
Yes, Chocolate-Cinnamon Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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