Chocolate Rice Pudding Recipe-Easiest Recipe Ever

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Chocolate Rice Pudding Recipe-Easiest Recipe Ever:-This velvety custard makes use of cocoa powder rather than melted chocolate in order to achieve a flavour that is undiluted and rich in chocolate. You will be able to determine the final flavour of the custard by selecting the type of cocoa powder that you use: The natural cocoa powder has not been treated with an alkali, whereas the Dutch-processed cocoa powder has been treated with an alkali, which neutralises the natural acidity of the cocoa powder.

Chocolate Rice Pudding Recipe-Easiest Recipe Ever

 

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Using natural cocoa powder will result in a darker pudding, while using Dutch-processed cocoa will produce a more mellow and smooth flavour. Natural cocoa powder has a chocolate flavour that is more fruity. After the rice has been cooked, the custard will still appear to be loose, but it will continue to thicken as it returns to room temperature. When it has cooled, you can add a small amount of milk or cream to it and stir it in to loosen it if it is necessary.

INGREDIENTS

Yield:4 to 6 servings (about 3 cups)
  • 4cups/945 milliliters whole milk
  • ½cup/47 grams unsweetened cocoa powder (Dutch-processed or natural), plus more for garnish, if you like
  • cup/71 grams short-grain rice (such as arborio)
  • ¼cup/55 grams packed brown sugar (dark or light)
  • ½teaspoon kosher salt (such as Diamond Crystal)
  • 2large egg yolks
  • 3tablespoons maple syrup (preferably dark)
  • 2teaspoons pure vanilla extract
  • Whipped cream, for serving

 

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PREPARATION

  • To bring the milk, cocoa powder, rice, brown sugar, and salt to a boil over medium heat, stir the mixture occasionally.
  • The pot should be of medium size and have a heavy bottom. When the milk is warm, the cocoa powder will not be able to completely incorporate into the milk.
  • In order to keep the temperature at a low simmer, immediately reduce the heat to medium-low.

 

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  • Cook for approximately twenty minutes, stirring the mixture frequently, until the milk has reduced and thickened and the rice has reached a very tender state.
  • After removing the pot from the heat, add the egg yolks, maple syrup, and vanilla extract and stir until combined.
  • At this point, it will appear to be loose, but as it cools, it will increase in thickness.

 

  • Depending on your preference, serve either warm or chilled, with whipped cream and a dusting of cocoa powder.
  • Put in an airtight container and store in the refrigerator for up to two days.

 

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