Very chocolate rice pudding
SmartPoints® value per serving
We’ve replaced white rice, which is typically used for rice puddings, with quick-cooking brown rice, which lends a slightly chewy, nutty texture—a delightful contrast to the creamy pudding. It couldn't be easier to make, too. After the milk is heated through in the microwave, it's combined with sugar, cocoa powder, cornstarch, and salt and cooked through until it's nicely thickened. The chocolate chips and vanilla extract stirred in at the end provide a sweet pop of flavor after the rice is incorporated into the pudding. You can serve it warm or chill until cold, which makes it an ideal make-ahead dessert to serve at a dinner party or celebration.
Uncooked instant brown rice
Unsweetened cocoa powder
Semisweet chocolate chips
- Combine the water and rice in a medium saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the water is absorbed and the rice is very tender, about 20 minutes. Transfer to a small bowl.
- Pour 1 1/2 cups of the milk into a 2-cup glass measure. Microwave on High until hot, about 2 minutes.
- Whisk together the sugar, cocoa, cornstarch, and salt in a clean medium saucepan until blended. Whisk in the remaining 1/2 cup cold milk until combined well; whisk in the hot milk.
- Cook the milk mixture over medium heat, stirring constantly with a silicone (heatproof) spatula until the pudding bubbles and thickens, about 6 minutes. Reduce the heat to low and stir in the rice. Cook, stirring, 2 minutes. Add the chocolate and stir until melted and smooth.
- Remove the saucepan from the heat and stir in the vanilla. Divide the pudding evenly among into 4 dessert dishes. Serve warm or cover each dish with a piece of plastic wrap and refrigerate until cold, about 4 hours. Yields 2/3 cup per serving.
Top each serving with 1/2 cup sliced strawberries.