Chocolate Rice Bake Recipe

Name: Chocolate Rice Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can sweetened condensed milk; 2 ounces semisweet chocolate, chopped; 4 tablespoons butter; ½ cup milk or ½ cup half-and-half cream; 2 egg yolks; 3 teaspoons vanilla; 2 cups cooked long-grain rice; 2 tablespoons icing sugar (confectioners); 1 cup whipping cream (unwhipped); 1 ounce semisweet chocolate (for garnishing)

Servings: persons

1
Set oven to 325 degrees.
2
Butter a shallow souffle dish.
3
In a bowl, combine the condensed milk with the 2 ounces of chocolate in a medium-sized saucepan, over low heat; cook, stirring constantly, until the chocolate has melted (about 5 minutes).
4
Gradually add in the butter; stir until melted.
5
Remove the pan from the heat.
6
Whisk the milk into the chocolate mixture.
7
Beat in the egg yolks, and 2 tsp vanilla.
8
Stir in the rice.
9
Transfer the mixture into the prepared dish.
10
Bake for 30 minutes, (the middle will be slightly loose).
11
Cool on a wire rack.
12
Refrigerate until well chilled (about 4 hours).
13
Before serving, beat the whipping cream in a large bowl with 1 tsp vanilla and 2 Tbsp confectioners sugar (or to taste).
14
Pile the whipped cream on top of the cooled pudding.
15
With a vegetable peeler, scrape the piece of chocolate over the top to make chocolate curls.
16
Refrigerate until ready to serve.

984

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (14 ounce) can sweetened condensed milk, 2 ounces semisweet chocolate, chopped, 4 tablespoons butter, ½ cup milk or ½ cup half-and-half cream, and more.

Yes, Chocolate Rice Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Rice Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions