This easy chocolate rice pudding is as creamy and cozy as classic rice pudding with a chocolatey twist. It’s easy to make in one pot and with 7 simple ingredients!
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Cocoa powder, brown butter and sweetened condensed milk takes this chocolate rice pudding recipe to a whole new level. This version is rich, creamy, and deeply chocolatey.
This is my go to dessert when I want something warm and cozy. It’s perfect for chilly evenings and comes together in one pot on the stovetop. It also puts a fun and elevated spin on classic rice pudding.
For more cozy recipes, try my hot chocolate cookies, mini hot chocolate cheesecakes, and butterscotch pots de creme.
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Why You’ll Love This Recipe
- This chocolate rice pudding with condensed milk is comfort food at its best.
- It only requires 7 ingredients. You probably have most of the ingredients on hand.
- This easy recipe only has a few simple steps. It does not require any specialty tools. All you need is one pot and it’s made right on your stovetop.
- This chocolatey version of classic rice pudding is easy to double or triple.
- It’s delicious all year round. You’ll especially enjoy it during the holidays and winter months.
Ingredient Notes
Here are some useful notes on the ingredients for this rice pudding with chocolate.
- Milk– full-fat milk makes the pudding super rich and creamy. Low fat milk can also be used, but it won’t be as creamy.
- Butter– Butter is optional, but recommended. Butter adds an extra richness and flavor. For the most flavorful results, brown your butter!
- Sweetened condensed milk-it adds sweetness and extra flavor.
- Rice- I recommend using uncooked Arborio rice for this recipe. I’ve also used Boomba rice. Both are short grain rice. Medium grain rice would also work.
- Cocoa powder-Unsweetened cocoa powder.
- Chocolate chips– I like to add a tablespoon or two of semisweet chocolate chips at the end of cooking. The chips will melt and add extra chocolate flavor!
- Vanilla extract-Vanilla adds a sweet, delicious flavor.
- Cinnamon-Use ground cinnamon. Cinnamon adds a warmth and cozy flavor. You can also add a cinnamon stick at the beginning of cooking. Remove stick before serving.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Water – use water in place of half of the milk for a lighter version.
- Rice -I wouldn’t recommend instant rice or cooked rice. It would become mushy from the simmering process. I wouldn’t use brown rice either. I don’t recommend using long grain rice for this recipe because it doesn’t contain enough enough starch.
- Chocolate chips– Stir in chopped dark chocolate in place of chocolate chips, if you like!
- Chocolate shavings-top this rice pudding with shaved chocolate or finely chopped chocolate.
- Whipped cream– for an extra decadent topping, add some whipped cream and a little cocoa powder.
How to Make Chocolate Rice Pudding
Quick Video Recap
Step by Step Instructions
Step One: Melt butter over medium heat. After around 5 minutes, the butter will start to sputter and bubble. Whisk constantly at this point .When the butter becomes an amber color and you see small brown flecks in the foam, remove the pan from heat. Pour half of the butter into a bowl to use later.
Step Two: Add the milk, salt and rice to the brown butter in the saucepan. Bring mixture to a boil. Reduce heat to medium low. Cover and gently simmer for 15 minutes.
Step Three: Stir in the cinnamon and sweetened condensed milk. Cook uncovered for 10 minutes, or until rice is cooked.
Step Four: Remove from heat. Stir in the vanilla extract.
Step Five: Stir in the cocoa powder.
Step Six: Stir in the chocolate chips and reserved brown butter.
Expert Tips
Tip #1: Keep an eye on the milk. Stay near the stove while your milk comes to a boil in the beginning of the recipe. You’ll want to reduce the heat right away so that the milk doesn’t boil up and make a mess.
Tip #2: Use a large pot. Use a large pot to avoid the milk making a mess when it comes to a boil.
Tip #3: Stir often. Stir the pudding every 10 minutes. The milk will form a skin on top while it cooks. Stir it back into the pudding.
Tip # 4: Taste the pudding and adjust. Test the pudding before serving. Add a little granulated sugar, cinnamon, extra milk, sweetened condensed milk or chocolate depending on your taste!
Recipe FAQs
Sweetened condensed milk adds extra sweet flavor to everything! Add it to your coffee or on top of ice cream. My favorite way to enjoy sweetened condensed milk is to make my condensed milk brownies or condensed milk chocolate chip cookies.
Rice pudding is best the day it’s made but it can definitely be made up to 3 days in advance. The pudding can be served warm, at room temperature or chilled. It can be warmed on the stovetop or in the microwave. Stir in a little extra milk to loosen the pudding up when reheating it.
Store leftover rice pudding with condensed milk in an airtight container in the fridge for up to 3 days. Freeze leftover chocolate chip rice pudding in an airtight container for up to 2 months. Allow to thaw overnight in the refrigerator.
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Chocolate Rice Pudding
Ingredients
- 5 tablespoons (70 g) unsalted butter melted or browned (see instructions)
- 4¼ cups (1005.5 ml) whole milk add more if you prefer thinner pudding
- ⅔ cup (133.33 g) Arborio rice uncooked
- ⅛ teaspoon salt (a pinch)
- ⅔ cups (157.73 ml) sweetened condensed milk add more before serving, if desired
- 1½ teaspoons cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons (10 g) unsweetened cocoa powder
- 2 tablespoons (30 g) semisweet chocolate chips
Instructions
- Add the butter to a large heavy bottomed saucepan. Melt or brown the butter.
- To brown the butter, first melt butter over medium heat. Stir occasionally. After around 5 minutes, the butter will start to sputter and bubble. Whisk constantly at this point. The butter will start to foam and you’ll notice little bits (milk solids) at the bottom of the pan. Do not stop stirring. When the butter becomes an amber color and you see small brown flecks in the foam, remove the pan from heat. Pour half of the butter into a bowl to use later. Leave the other half of the butter in the saucepan.
- Add milk, rice, and salt to the browned butter. Stir to combine.
- Bring rice mixture to a boil over medium heat. Once the milk comes to a boil, reduce heat to medium low. Cover and simmer gently for 15 minutes. Stir every 7 to 10 minutes.**
- Stir in the sweetened condensed milk and cinnamon. Simmer uncovered for 10 minutes or until rice is cooked.
- Remove from heat and stir in the vanilla extract, cocoa powder, chocolate chips and reserved brown butter.
- Serve warm, at room temperature or chilled. Stir in more milk if your pudding is too thick or you prefer it less thick. Stir in more sweetened condensed milk, if desired.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Karen
this looks so yummy, will raisins taste good in it?
Natalie
Hi Karen, Oooo great idea! I haven’t tried raisins, but I think they’d be delicious! Please let me know if you try adding them! 🙂
Pat
The pudding was delicious. I lost my favourite rice pudding recipe many years ago and… think I have found one just as good!
Natalie
Hi Pat, Thanks so much for making this recipe and for taking the time to comment. I’m so happy you enjoyed it! Have an awesome week 🙂 Natalie