Chocolate Rice Pudding (ryzogalo) – a delicious recipe with rice, boiling water, salt, milk, brown sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the water with the salt to a boil.
2
Add the rice and simmer until all the water is absorbed (~ 12 mins).
3
In another pot warm ~ 3/4 of the milk, add the sugar and honey and stir until the sugar is dissolved.
4
Add the sugary milk to the pot with rice and bring to a boil.
5
Simmer for ~15 mins, stirring occasionally.
6
Meanwhile combine the rest of the milk with the corn starch (corn flour) and the cocoa powder.
7
Add the chocolate milk to the pot with the rice and the rest of the milk.
8
Simmer until it thickens, ~20 mins, stirring occasionally (it will thicken more when it cools).
9
Spoon into bowls (7 bowls, ~150 g per bowl), top with cinnamon and chocolate chips (optional) or chopped walnuts (optional).
10
Enjoy warm or refrigerate for 4+ hours and serve cold.
11
Store covered in the fridge.
935
kcal
Calories
72
g
Fat
66
g
Carbs
13
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 9 ingredients. The key ingredients include: 140 grams rice, short grain, 250 ml boiling water, 1 pinch salt, 1 liter milk, and more.
Yes, Chocolate Rice Pudding (ryzogalo) 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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