This chocolate rice pudding whips up quickly and is the perfect fall dessert — especially when served warm! The chocolate flavour is mild; add more cocoa powder if you’d like more of a punch. I am particularly fond of the combination of cinnamon with chocolate, but feel free to leave it out if you’re not a fan.
– 1.5-2 cups cooked rice (mine was Chinese takeout leftovers)
– 2 eggs
– 1/3 cup sugar
– 1.5 Tbsp cocoa powder
– a pinch salt
– 1 tsp cinnamon
– 1 tsp vanilla extract
– 2 cups almond milk
– optional: raisins, nuts, etc.
1. Put the rice into a large pot and set aside.
2. In a mixing bowl, whisk together eggs, sugar, cocoa powder, salt, cinnamon, and vanilla.
3. While mixing, add the almond milk about 1/2 cup at a time, until combined.
4. Add the wet ingredients to the rice. Add raisins, nuts, etc. if desired. Cook over medium-high heat, stirring constantly, for 6-10 minutes until it reaches the desired thickness.
Serve warm. Or allow to cool and serve cold;it’s your kitchen.