Chocolate Rice Pudding


  • 1 1/2 tbsp unsweetened cocoa powder
  • 1 tsp cinnamon
  • 3 Tbsp sugar
  • 2 tsp ground ginger
  • pinch of salt
  • 1 vanilla bean
  • pinch nutmeg
  • 1/2 tbsp unsalted butter
  • 1 Tbsp Grand Marnier
  • 1/2 cup rice
  • 1 1/2 oz chocolate, dark or as preferred
  • 1/4 cup non-fat yogurt
  • 3 1/2 cup skim milk


  1. Prepare the pudding: in a saucepan, add the cocoa powder, sugar, salt, milk and vanilla and bring to a simmer. Remove from heat and set aside.
  2. In another saucepan, melt butter over medium heat, add rice and stir occasionally for 1-2 minutes, until edges are translucent. Add the hot milk mixture and bring to a simmer, stirring occasionally, for about 20 minutes.
  3. Add ginger and cinnamon and cook for another 10 minutes or until rice is well tender and has absorbed the liquid. If needed, add a little more milk or water or even coffee. Pudding should be a little loose as it will thicken.
  4. Transfer all the composition into a blender, add the chocolate and liquor and mix for a couple of seconds to incorporate well. Add the yogurt and blend again, then pour into individual bowls. Cover and refrigerate for 2 hours. Top with yogurt or chocolate syrup and serve cooled!

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