Try this creamy Rice Chocolate Pudding recipe with dark chocolate and rice for a rich, indulgent dessert. Simple, delicious, and easy to make
Hey friends, it’s Catherine here! I am back again! So, let’s talk about one of my new favorite recipes: Rice Chocolate Pudding. I know, you’re probably thinking, “Rice and chocolate?” “Are you for real Catherine?” But trust me, once you try it, you’ll wonder why you didn’t think of it first!
This dessert is one of those that just hits all the right spots – rich, smooth, and super satisfying. It’s my kind of dessert – the kind that feels fancy but is actually easy enough to make on a lazy afternoon.
If you’re a chocolate lover (who isn’t?), this one’s definitely for you. The rice gives the pudding this perfect, creamy texture, and the dark chocolate adds a deep, rich flavor that’ll have you going back for seconds.
I’ve made this a few times now, and every time, I’m amazed at how something so simple can be so satisfying. It’s one of those recipes I can’t stop sharing with friends and family. I just have to tell you all about it! like my other rice recipes.
Why This Rice Chocolate Pudding Works So Well
I know it might sound a little odd, rice and chocolate together, but hear me out. The rice gives the pudding an incredible texture. It’s soft, but with a bit of bite – like a more decadent version of classic rice pudding. And the chocolate?
Well, it’s the star here. It gives everything that rich depth of flavor, without being overly sweet. It’s like the dessert is just the right amount of indulgence without going overboard.
The best part? You can make it in less than 30 minutes (minus the chilling time), and you don’t need any crazy kitchen gadgets to pull it off. I’m all about keeping things simple, so I promise you’ll be able to make this no matter your skill level.
Here’s What You’ll Need for This Rice Chocolate Pudding
This recipe is pretty straightforward. You don’t need any hard-to-find ingredients—just the basics, but with a little extra love. Here’s what you’ll need:
- 1 cup cooked rice: I like using long-grain rice for this, like basmati or jasmine. But honestly, whatever rice you have will work. The key is to make sure it’s cooked but not mushy—just enough to hold its shape when you blend it.
- 1/2 cup boiling water: This helps everything blend together nicely and makes the pudding smoother.
- 250g dark chocolate (about 8.8oz): The dark chocolate gives this pudding that deep, rich flavor. I usually go for a 70% cocoa chocolate because it gives the perfect balance of bittersweet. But you can totally swap it out for milk chocolate if that’s your jam.
- Cocoa powder: Just a little bit for dusting on top. It’s optional, but I find it gives the pudding that extra touch of chocolatey goodness, plus it makes everything look a little fancier.
How Is How You Are Going To Make It
So here’s the fun part. Making this pudding is a breeze, and it’s pretty much foolproof:
Cook the Rice
- First, you need cooked rice. If you’ve got some leftover from dinner, great! If not, just cook up a cup of rice and let it cool down a bit. The rice doesn’t need to be too soft—just tender enough to work with the chocolate.
Melt the Chocolate
- While your rice is cooling, chop up the dark chocolate and melt it. You can do this in the microwave in 30-second bursts (stirring in between), or use the double-boiler method, which is just placing the chocolate in a heatproof bowl over a pot of simmering water. Either way, just be sure to keep an eye on it and stir until it’s nice and smooth.
Blend Everything Together
- Now, this is where the magic happens. Add your cooked rice, boiling water, and melted chocolate to a blender (or food processor) and blitz it all up until smooth and creamy. It should have a nice, thick consistency. If it’s too thick, just add a little more water or milk to loosen it up. The smoother it is, the better!
Pour and Chill
- Once it’s all blended together, pour the mixture into ramekins or whatever serving bowls you’ve got. Pop them in the fridge for at least 4 hours, or if you have the time, leave them overnight. I love making this ahead of time because it just gets better as it sits. The texture firms up, and the flavors deepen.
Dust with Cocoa Powder
- Right before serving, dust the tops with a little cocoa powder. It adds that extra little touch that makes it look so much fancier, plus it boosts the chocolate flavor.
Catherine’s Tips to Get It Just Right
Cook the rice right
You don’t want the rice to be too soft. It needs to have a little bite to it, so be careful not to overcook it. If you’re using leftover rice, just fluff it up with a fork before blending it.
Melt the chocolate gently
Chocolate can be tricky. Don’t rush it, and don’t let it burn! If you’re microwaving it, do 30-second bursts and stir in between. Low and slow is the way to go.
Blend it well
The smoother you blend the mixture, the creamier the pudding will be. If you don’t have a blender, a food processor will work just fine.
Chill time matters
Don’t skip the chilling! This pudding gets its perfect texture after a good 4 hours in the fridge. Trust me, it’s worth the wait.
Storing Your Pudding
If by some miracle you have leftovers (although I wouldn’t count on it), store them in an airtight container in the fridge. It’ll keep for about 3 days, but honestly, it probably won’t last that long!
Why This Recipe Is So Special to Me
This Rice Chocolate Pudding has quickly become one of my favorite go-to desserts. It’s simple but satisfying, and I just love how it turns out every time. There’s something about the texture of the rice and the richness of the chocolate that makes it feel comforting yet still a little indulgent.
It’s also one of those desserts that feels like you’ve spent hours in the kitchen, but in reality, it’s a pretty quick and easy treat. And the best part? It’s super versatile.
If you want it to be dairy-free, swap out the milk for coconut or almond milk. You can also play around with the toppings—whipped cream, fresh berries, or even a few crushed nuts would be awesome.
PrintLet’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Rice Chocolate Pudding
Try this creamy Rice Chocolate Pudding recipe with dark chocolate and rice for a rich, indulgent dessert. Simple, delicious, and easy to make
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 Servings 1x
- Category: Pudding
- Method: Easy
- Cuisine: Western
Ingredients
- 1 cup cooked rice
- 1/2 cup boiling water
- 250g dark chocolate (8.8oz)
- cocoa powder, for dusting
Instructions
- Combine the cooked rice, boiling water, and chopped dark chocolate in a blender. Blitz until smooth and creamy.
- Pour the mixture into ramekins or serving bowls.
- Place the ramekins in the refrigerator and allow the pudding to set for at least 4 hours or overnight.
- Dust with cocoa powder before serving.
