This luxurious chocolate rice pudding is a comforting treat that balances the earthiness of Mexican chocolate with the warmth of cinnamon. The long grain white rice cooks down until tender and creamy, creating a velvety base that absorbs the sweet milk and rich cocoa flavors. A touch of coffee liqueur adds depth and complexity, while a light whipped cream topping provides a fluffy contrast to the dense pudding. It’s an elegant yet simple dessert perfect for special occasions or a cozy evening at home. Serve chilled for the best texture and flavor.
Heavenly Chocolate Delight
Description
This luxurious chocolate rice pudding is a comforting treat that balances the earthiness of Mexican chocolate with the warmth of cinnamon. The long grain white rice cooks down until tender and creamy, creating a velvety base that absorbs the sweet milk and rich cocoa flavors. A touch of coffee liqueur adds depth and complexity, while a light whipped cream topping provides a fluffy contrast to the dense pudding. It&# 226;ÂÂs an elegant yet simple dessert perfect for special occasions or a cozy evening at home. Serve chilled for the best texture and flavor.Ingredients
Directions
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Combine water, uncooked rice, ground cinnamon, and 1 teaspoon vanilla extract in a 2- to 3-quart saucepan.
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Bring the mixture to a boil, stirring once or twice to prevent sticking.
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Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
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Add milk, sugar, and chopped Mexican chocolate to the rice mixture.
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Simmer over low heat, stirring occasionally, until the mixture thickens, about 30 minutes.
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Soften gelatin in cold water according to package instructions.
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Stir the softened gelatin into the thickened chocolate mixture until fully dissolved.
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Remove the saucepan from heat and place it in a bowl of ice water to cool quickly.
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In a separate bowl, whip heavy cream and remaining vanilla at low speed until soft peaks form.
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Increase speed to high and gradually add powdered sugar, beating until stiff but not dry peaks form.
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Fold half of the whipped cream into the cooled rice mixture gently.
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Stir coffee liqueur into the remaining whipped cream.
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Spoon the rice mixture into dessert glasses.
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Top each glass with the coffee-flavored whipped cream and sprinkle with chocolate sprinkles.
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Refrigerate for at least 1 hour until set before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 81.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.7mg1%
- Total Carbohydrate 17.8g6%
- Dietary Fiber 0.9g4%
- Sugars 0.0g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep refrigerated in covered containers for up to 3 days. The pudding will thicken further as it chills.
Substitutions: If you cannot find Mexican chocolate, substitute with regular baking chocolate and a pinch of extra cinnamon or cloves. For a dairy-free version, use coconut milk and coconut cream.
Tip: Ensure the rice mixture is completely cooled before folding in the whipped cream to maintain volume and texture.
