Name: Speedy Chocolate Rice Pudding
Ingredients: 1 cup Cooked Rice (preferably short-grain or Arborio): The star of the dish. Using pre-cooked rice is the secret to its speed. Short-grain rice like Arborio or sushi rice tends to yield a creamier pudding due to its higher starch content, but regular long-grain white rice will also work in a pinch.; 2 cups Milk (whole milk recommended): This provides the liquid base and richness. Whole milk creates the creamiest texture, but you can substitute with 2% or even plant-based milks (see FAQ for notes).; 1/4 cup Granulated Sugar (or to taste): For sweetness. Adjust the amount based on your preference and the sweetness of your chocolate.; 3 tablespoons Unsweetened Cocoa Powder (Dutch-process preferred): This delivers the deep chocolate flavor. Dutch-process cocoa powder has a smoother, less acidic taste and darker color, which is ideal here.; 1/4 cup Chocolate Chips (semi-sweet or dark): These melt into the pudding, adding extra chocolate intensity and a luxurious mouthfeel.; 1 teaspoon Vanilla Extract: Enhances all the other flavors, especially the chocolate.; Pinch of Salt: Balances the sweetness and deepens the chocolate notes.; Optional: 1 tablespoon Butter: Adds a touch of extra richness and gloss at the end, though not strictly necessary.

Ingredients

Scale

Here’s what you’ll need to create this delightful Speedy Chocolate Rice Pudding:

1 cup Cooked Rice (preferably short-grain or Arborio): The star of the dish. Using pre-cooked rice is the secret to its speed. Short-grain rice like Arborio or sushi rice tends to yield a creamier pudding due to its higher starch content, but regular long-grain white rice will also work in a pinch.
2 cups Milk (whole milk recommended): This provides the liquid base and richness. Whole milk creates the creamiest texture, but you can substitute with 2% or even plant-based milks (see FAQ for notes).
1/4 cup Granulated Sugar (or to taste): For sweetness. Adjust the amount based on your preference and the sweetness of your chocolate.
3 tablespoons Unsweetened Cocoa Powder (Dutch-process preferred): This delivers the deep chocolate flavor. Dutch-process cocoa powder has a smoother, less acidic taste and darker color, which is ideal here.
1/4 cup Chocolate Chips (semi-sweet or dark): These melt into the pudding, adding extra chocolate intensity and a luxurious mouthfeel.
1 teaspoon Vanilla Extract: Enhances all the other flavors, especially the chocolate.
Pinch of Salt: Balances the sweetness and deepens the chocolate notes.
Optional: 1 tablespoon Butter: Adds a touch of extra richness and gloss at the end, though not strictly necessary.

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Instructions

Follow these simple steps to chocolatey bliss:

Combine Base Ingredients: In a medium saucepan, combine the cooked rice, milk, granulated sugar, and cocoa powder. Whisk well to ensure the cocoa powder is fully incorporated and there are no lumps. This initial whisking is crucial for a smooth pudding.
Heat Gently: Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan and the milk from scorching. Avoid a rolling boil.
Simmer and Thicken: Once simmering, continue to cook for 10-15 minutes, stirring almost constantly. The mixture will gradually thicken as the rice releases more starch and the liquid reduces. The exact time will depend on the type of rice used and your desired consistency.
Incorporate Chocolate and Flavorings: Once the pudding has reached your desired thickness, remove it from the heat. Stir in the chocolate chips, vanilla extract, and the pinch of salt. If using, add the optional tablespoon of butter. Continue to stir until the chocolate chips (and butter, if using) are completely melted and the pudding is smooth and glossy.
Rest and Serve: Let the pudding sit for 5-10 minutes before serving. It will thicken further as it cools. Serve warm, at room temperature, or chilled.

Nutrition

Serving Size: one normal portion
Calories: 350