Chocolate Rice Pudding

Print Recipe

5 from 7 votes

This creamy chocolate rice pudding recipe is cooked right on the stove top. It's cozy, chocolatey and so delicious!

Prep Time10

Cook Time25

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 277kcal

Author: Natalie

Ingredients

7 tablespoons unsalted butter browned* (see instructions)
4¼ cups whole milk
1 cup Arborio rice** uncooked
⅛ teaspoon salt (a pinch)
⅔ cups sweetened condensed milk
1½ teaspoons cinnamon
3 teaspoons vanilla extract
2 tablespoons unsweetened cocoa powder
2 tablespoons semisweet chocolate chips

US Customary - Metric

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 and rice to the browned butter.
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, cocoa powder and chocolate chips. Stir in the reserved brown butter.
Serve warm, at room temperature or chilled. ***

Notes

Butter: I recommend browning the butter for best flavor. Alternatively, butter can be melted and not browned.

Rice: Use a short grain rice such as Arborio or Boomba rice. Medium grain rice can also be used. I wouldn't recommend instant rice, brown rice or long grain rice.

Heat: Stay near the stovetop while the milk comes to a boil. Turn heat down just as milk comes to a boil so that it doesn't boil over the pan and make a mess. Stir occasionally to prevent rice from sticking to the bottom of the pot. A skin will form on top as the rice cooks. Just stir it back into the mixture.

Sweetness: Add a bit of granulated sugar or extra sweetened condensed milk if you'd like it sweeter. Add extra cocoa powder or chocolate chips if desired.

Storage: Store leftover rice pudding with condensed milk in an airtight container in the fridge for up to 3 days.

Nutritional information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Nutrition