Chocolate Rice Pudding

1. 1

   Bring 2 quarts (2 liters) water to a boil in a large saucepan.

2. 2

   Add the rice and salt and cover.

3. 3

   Simmer over low heat for 10 minutes.

4. 4

   Drain.

5. 5

   Place the milk in a medium saucepan and whisk in the cocoa.

6. 6

   Bring to a boil over medium heat.

7. 7

   Stir in the rice and reduce the heat.

8. 8

   Simmer, uncovered, for 30 minutes, or until the rice is soft.

9. 9

   Stir in the sugar.

10. 10

    Quickly beat in the egg yolks.

11. 11

    Return to low heat and stir constantly until the pudding is very hot but not boiling.

12. 12

    Divide the pudding among custard cups.

13. 13

    Cover with plastic wrap and refrigerate at least 2 hours.

14. 14

    Grate chocolate over each pudding.

15. 15

    Variation: Arroz Doce with Lemon and Cinnamon

16. 16

    Omit the cocoa and chocolate.

17. 17

    In step 2, add 1 cinnamon stick and the zest of 1 lemon, removed with a vegetable peeler, to the milk.

18. 18

    When the rice is soft, discard the cinnamon and lemon zest.

19. 19

    Sprinkle each serving with ground cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.