Hot Chocolate Rice Pudding
A rich, creamy, warm version of ordinary rice pudding. Transform cold rice pudding into a hot chocolate version.
Servings: 6
Equipment
- 1 medium saucepan
- 1 Spatula or mixing spoon
- small cups or bowls for serving
Ingredients
- ¾ cups white rice
- 2 Tablespoons cocoa powder
- 3½ cups chocolate milk
- 2 Tablespoons butter
- 2 Tablespoons granulated sugar
- ⅓ cup dark chocolate chips
- Toppings of choice! We used whipped cream and sprinkles
Instructions
- Bring the chocolate milk, rice, cocoa powder, sugar, and 1 tablespoon of butter to a simmer in a medium pan, stirring regularly to prevent the milk from burning.
- Simmer for 20-25 minutes until the rice is fully cooked. If the mixture becomes too thick, add additional splashes of chocolate milk (or regular milk, if desired).
- Remove the pan from the heat and add the chocolate chips and the remaining 1 tablespoon of butter.
- Continue to fold the chocolate chips and butter into the mixture until everything is completely melted.
- Transfer the warm mixture to a cup or small bowl, add desired toppings, and enjoy!
Notes
Store leftovers in a covered container in the refrigerator for up to 4 days.
The leftovers can be enjoyed cold or warm by simply reheating the rice pudding.
