Chocolate Rice Pudding

This creamy Chocolate Rice Pudding simmers instant rice with milk and melts in real chocolate, cinnamon, and vanilla for a cozy stovetop treat ready in 20 minutes.

Course Dessert

Cuisine American

Keyword Chocolate Rice Pudding

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 455kcal

Author Jason Decker

Ingredients

3 cups milk
1 cup instant rice
¼ cup granulated sugar
¼ teaspoon salt
2 large eggs lightly beaten
½ cup semi-sweet chocolate chips
2 tablespoons unsalted butter
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions

Place milk, rice, sugar, and salt in a medium saucepan or skillet.
3 cups milk, 1 cup instant rice, ¼ cup granulated sugar, ¼ teaspoon salt
Bring to a boil while stirring constantly.
Lower the heat to medium-low and let simmer uncovered for 6 minutes, stirring occasionally.
After 6 minutes, take a spoon and whisk a couple of tablespoons of the rice mixture into the beaten eggs.
2 large eggs
Whisk the eggs into the skillet and combine. Let cook for an additional minute to thicken.
Take off the heat and add in the chocolate, butter, cinnamon, and vanilla.
½ cup semi-sweet chocolate chips, 2 tablespoons unsalted butter, ¼ teaspoon ground cinnamon, 1 teaspoon vanilla extract
Whisk to combine. Let sit for 5 to 10 minutes to cool and serve.

Notes

This recipe is formulated to use instant rice so make sure you use that instead of long-grain rice.
Use any of your favorite chocolate flavors either in chocolate chips, chocolate chunks, or baking bar.
If this turns out too thin it can be thickened up with cornstarch and water, see my suggestions above on how to do that.
You can add more or less cinnamon to fit your flavor profile.
This can be frozen, see my tips above.

Nutrition