Place milk, rice, sugar, and salt in a medium saucepan or skillet. 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.
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.
Whisk to combine. Let sit for 5 to 10 minutes to cool and serve, enjoy!
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.
Chocolate Rice Pudding Recipe found on https://thissillygirlskitchen.com/mexican-chocolate-rice-pudding/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.