Chocolate Rice Pudding – a delicious recipe with milk, Arborio rice, sugar, orange zest, vanilla bean, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest.
2
Scrape in the seeds from the vanilla bean and add the bean to the saucepan.
3
Bring the milk to a boil, stirring occasionally.
4
Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes.
5
Remove the pan from the heat and discard the vanilla bean.
6
Stir the cocoa powder and orange liqueur into the mixture.
7
Add the chocolate chips and stir until melted.
8
Allow the mixture to cool for 10 minutes, stirring occasionally.
9
Spoon the rice pudding into serving bowls.
10
Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.
759
kcal
Calories
23
g
Fat
109
g
Carbs
14
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 8 ingredients. The key ingredients include: 5 cups whole milk, 2/3 cup Arborio rice, 3/4 cup sugar, 1 1/2 teaspoons orange zest (from 1 medium orange), and more.
Yes, Chocolate 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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