There is something so comforting about a warm bowl of rice pudding. My family loves it! They are perfectly happy with plain jane rice pudding, but sometimes I like to switch things up a little. I love toffee and chocolate, and figured they would be a great addition to rice pudding. So I tweaked my recipe a little bit, and this Toffee and Chocolate Rice Pudding is the result.
Oh my. I don’t know if I’ll want to go back to regular rice pudding again. The brown sugar gives it a rich caramel flavor that is so yummy! Then there’s the little bits of chocolate that melt into ooey gooey swirls of goodness. I adore toffee bits, and I love the flavor and crunch that they add.
Top the whole thing off with some whipped cream and more toffee bits, and you have a special treat. Mmmm, mmm, good.
Toffee and Chocolate Rice Pudding Recipe
1/2 cup brown sugar
1 Tbsp cornstarch
dash of salt
2 cups milk
1 Tbsp butter
2 eggs, well beaten
3 cups cooked rice
1 tsp vanilla
1/3 cup chocolate chips
1/3 cup toffee bits
1/3 cup toasted coconut (optional)
Whipped cream for garnish (optional)
Combine brown sugar, cornstarch, and salt in large heavy pan. Slowly stir in milk, then add butter. Heat over medium heat, stirring constantly, till mixture starts to thicken. Stir half of hot mixture into eggs; whisk together and return to the pan. (This “tempers” the eggs, so you don’t end up with scrambled eggs in your rice pudding.) Add the rice and cook till thick and bubbly, stirring constantly. Add the vanilla. Let cool for a few minutes. To serve, layer half of the rice pudding in glass cups. Top with half of the chocolate chips, toffee, and coconut. Spoon remaining rice pudding into the cups, then top with the remaining chips, toffee, and coconut. Add whipped cream on top if desired.
We like it served warm so the chocolate melts. So good!