CREAMY CHOCOLATE RICE PUDDING
While feeling bored one summer afternoon, I decided to create this scrumptious spin on traditional rice pudding. Now, my creative summer treat is a frequent request yearround. -Gregory Royster, North Lauderdale, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla. , Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour., Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired.
Nutrition Facts : Calories 368 calories, Fat 17g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 106mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY
This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.
Provided by Persian Berry 2011
Categories Dessert
Time 4h10m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
- Set oven temperature to 275 degrees F.
- Move shelf to low center and keep dish near the front so you can just reach in and stir.
- Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
- Cook for 40 minutes, reach in with fork and stir.
- Cook for another 40 minutes, reach in and stir.
- By this time the rice might have started swelling.
- Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
- Cook for another 30 minutes and stir, most of the rice will not have clumped again.
- Fairly early on a skin will form on top, just stir it all back in each time until the last.
- After another 30 minutes, it should be about done so stir once more.
- Some of the rice should be floating near the top and it will look runny.
- Bake another 20 to 30 minutes; I let skin form on the final cooking.
- Remove from oven and set on trivet to cool.
- It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
- If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
- It thickens as it cools.
- Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
- If it works for you, you can add cinnamon, raisins, or try other ideas.
- I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
- The cooking time may be up to 1/2 hour more than stated.
COCONUT CREAM AND CHOCOLATE RICE CAKE PARFAIT
My wife Polly discovered this technique of chilling the can of coconut milk, taking the crema off the top and whipping it into whipped cream. I thought it was so cool, to get the whipped cream experience but dairy free. The last few years I've tried to reduce my gluten intake, i.e. I don't drink beer anymore (but I still eat scallion pancakes and dumplings for the record). Hence I developed this gluten-free rice cake that is still super chocolately and decadent. I have to say this, everyone loves parfait, said by the donkey on Shrek!
Provided by Ming Tsai
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
- Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
- Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
- Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
- Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
- Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.
CHOCOLATE RICE PUDDING
A very quick and creamy dessert that can be made with leftover rice from last night's dinner.
Provided by Dannielle Lalonde
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g
SOOTHING CREAMY RICE
Steps:
- In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy.
- To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot.
EASY CREAMY GARLIC AND PARMESAN RICE
This is very easy to make and is convenient to leave in the oven while you prepare the main part of the meal.
Provided by Shuzbud
Categories Long Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 350°F or 180°C.
- Put the rice, stock, cream, garlic and parmesan into an ovenproof casserole dish.
- Cover with foil and put in the oven to cook for 40-45 minutes.
- Check on the rice at 35 minutes- stir it gently and lay knobs of butter over the top. Re-cover and put back in the oven to finish cooking.
- When the rice is done- stir, serve immediately and enjoy!
CREAMY RICE
Make and share this Creamy Rice recipe from Food.com.
Provided by mailbelle
Categories Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°.
- Saute the onion in the butter until brown.
- Transfer the onion and butter to a baking dish.
- Add the mushroom soup mixed with the water and the consomme.
- Add the uncooked rice and stir to blend. Cover the baking dish and bake for 1 hours.
CREAMY CHOCOLATE RICE
This is a chocolatey take on the ever so popular classic rice pudding/creamed rice. Its easy to make, can be dressed up to look spectacular and tastes so good. Pure comfort food, if you ask me. I hope youll enjoy this as much as we do! :) Note: This could easily be veganised by using a non-dairy milk and a vegan chocolate spread. Let me know how this turns out four you if you try it.
Provided by Lalaloula
Categories Dessert
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a pot combine rice, sugar, vanilla and milk. Heat over medium heat until milk starts to boil stirring frequently to prevent rice from sticking to the pot.
- Stirring frequently simmer on low for about 30 minutes or until the rice is tender and creamy. Depending on your rice this may take longer.
- Now stir in the chocolate hazelnut spread. I used 2 heaping tbs, but depending on what type of spread you use you may want to add some more to get it chocolatey enough for your taste.
- Serve warm.
- Note: I think this would be wonderful served with fresh fruit or a fruit sauce, some chocolate curls or cream. Feel free to experiment with toppings of your choice.
Nutrition Facts : Calories 389.3, Fat 14.6, SaturatedFat 10.8, Cholesterol 34.2, Sodium 127.4, Carbohydrate 53.5, Fiber 1, Sugar 22.7, Protein 10.5
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