This rice pudding is the best I've ever had. Don't you just love it when your experiments come out better than you imagined? I found this really neat rice pudding spot called Rice to Riches in Manhattan. They have about 20 different flavors with 12 types of toppings. This inspired me to come up with my own chocolate rice pudding recipe. I took my grandmother's basic rice pudding recipe and "chocolatized" it. They're perfect if you're on a gluten-free diet. You can also use other chocolates like semi-sweet chocolate, chocolate chips, white chocolate chips, etc. or add marshmallows, coconut, or what ever else you can come up with.
My Nutella Chocolate Rice Pudding
- 1 cup rice
- 2 cups water
- 2 cups milk
- 1/2 cup sugar
- 1 tablespoon unsweetened cocoa powder
- 1 egg yolk
- 1/2 cup heavy cream
- 4 tablespoons nutella
1. In a medium sized heavy sauce pot, add rice, water, milk, sugar, and cocoa powder. Bring to a boil then set heat to low and cover, stirring every few minutes. When all the liquid is absorbed, check the rice to see if it's soft and cooked through. If not add more milk or water, a half a cup at a time until the rice is soft and creamy.
2. In a small bowl, whisk heavy cream and egg yolk. Temper the cream by adding 1/4 cup of the rice pudding to the cream, mixing well then adding another 1/4 cup of the pudding. Keep doing this until mixture is warm so you don't make scrambled eggs. Pour cream mixture into pot and stir well.
3. Add nutella to the rice pudding until well combined.
Can be served hot or cold. Serves about 6-8.