Sweet, rich, and creamy, this chocolate rice pudding recipe is the most decadent way to use up that leftover rice! But it’s tasty enough that you may want to cook up some rice just so you can enjoy a comforting bowl!
It’s got two kinds of chocolate, so every bite is packed with luscious chocolate flavor!
When we get together with my whole family, I am terrible at guessing how much rice we will need for dinner. Sometimes we run out, but usually I end up making way too much. So – rice pudding!
I have posted a few rice pudding recipes, but this one is by far the most indulgent. Definitely a dessert for chocoholics!
I tried a couple of recipes that called for evaporated milk, but I didn’t love them. But using sweetened condensed milk not only makes the rice pudding more creamy, it also gives it great flavor.
How to make simple chocolate rice pudding:
- COMBINE – Whisk together the sweetened condensed milk, cocoa powder, and salt in a heavy-duty saucepan or pot until no lumps remain. Whisk in the milk, then add the cooked rice.
- COOK – Over medium heat, bring the mixture to a boil, stirring often so it doesn’t stick to the bottom of the pan. Turn the heat down to medium-low or low, simmer and stir for 7-8 minutes or until it has a thick, creamy texture.
- FLAVOR – Remove from the heat and add the vanilla and chocolate chips. Stir until melted.
- SERVE – You can serve the rice pudding warm or cold. Garnish with fresh whipped cream and mini chocolate chips or chocolate shavings if desired.
Is there anything more satisfying than curling up in front of the television with a large bowl of warm, creamy pudding? Enjoy!
VARIATIONS:
- If you don’t have mini chocolate chips, you can use regular chocolate chips or a chocolate bar. Just chop finely so the chocolate melts quickly.
- In a hurry but don’t have leftover rice? You can use Minute Rice.
- Try adding ground cinnamon for a different flavor profile.
- You can add any mix-ins like coconut, nuts, toffee bits, or even raisins.
More Comforting Desserts:
- Classic Rice Pudding
- Double Crumb Apple Crisp
- Baked Cinnamon Sugar Donuts
- Homemade Chocolate Pudding
- Oatmeal Cake with Broiled Icing
- Tapioca Pudding Recipe
- Cinnamon Bun Cake
Recipe inspired by the pressure cooker chocolate rice pudding at Cooking with Carlee.
Chocolate Rice Pudding Recipe
Ingredients
- 14 oz can sweetened condensed milk
- 2 Tbsp cocoa powder
- pinch salt
- 1 ½ cups 2% milk
- 2 ¾ cups cooked white rice
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
Instructions
- In a large pot, whisk together the sweetened condensed milk, cocoa powder, and salt till there are no lumps. Then whisk in the milk.
- Add the rice. Bring to a boil over medium heat, stirring with a flat edged spoon or spatula. Turn down to medium-low heat; simmer and stir for 7-8 minutes, or until thickened.
- Turn off the heat and add the vanilla and chocolate chips to the rice mixture. Stir until chocolate melts.
- Serve warm, at room temperature, or cold. We like to top ours with whipped cream. Delish!
Notes
- Rice pudding thickens considerably as it cools, so feel free to add extra milk as needed.
- I usually use long grain rice, but short grain rice, or even arborio rice will work.
- Leftover rice pudding can be stored in the refrigerator in an airtight container for 3-5 days.
- This rice pudding is quite sweet, so if you prefer, you can start with just half a can of sweetened condensed milk and add more to your liking.
Nutrition
Next time you have rice sitting in your fridge, give this easy chocolate rice pudding a try! Come back and tell me how you like it. 🙂
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