Nigella'S Chocolate Rice Pudding – a delicious recipe with cocoa, milk, vanilla sugar sachet, caster sugar, arborio rice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 150u00b0 C.
2
Add the cocoa to a large bowl. Add 4 tablespoons of boiling water to the cacao to dissolve it. Stir well or whisk, whisk, whisk!
3
Now, gradually add the milk. Whisk!
4
After all the milk is whisked in, add the vanilla sugar and the sugar. Whisk well.
5
Now, add the rice. Whisk again.
6
Butter a large oven-proof dish. Carefully pour the mix in. Whisk again and divide the mix in the dish if possible.
7
Cook or bake the dish for about 1 3/4 to 2 hours; stir every 15 to 20 minutes or the skin on top of the pudding will turn black. The mix will be very liquid in the beginning, but will become more & more solid towards the end of the baking time.
8
When ready, take it out of the oven and wait for 5 minutes. Spoon into serving bowls & enjoy!
555
kcal
Calories
10
g
Fat
111
g
Carbs
12
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 5 ingredients. The key ingredients include: 3 tablespoons cocoa heaped of, 4 1/4 cups milk semi - skimmed, 1 vanilla sugar sachet of, this is 10 gr, 7/8 cup caster sugar, and more.
Yes, Nigella'S 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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