I have been thinking about rice pudding for months. Chocolate Rice Pudding to be exact. I just could not decide if it would work. Rice pudding? Yes! Chocolate? Duh. Of course. But the two together? It would either be a match made in heaven…or not. These are the things that keep me up at night. No. Not really. I leave that job to my kids. But I have been thinking about it off and on. Finally….why do these things take me so long….I decided to try it! And since I’m here telling you all about it you can probably guess that it was good! Not just good. Quite delicious actually….
This rice pudding is dairy, egg, and gluten-free. You would never guess it! Thanks to arborio rice and the addition of coconut milk it is deliciously creamy and decadent with no eggs or cream in sight! If you’re not familiar with arborio rice, don’t worry, it’s easy to find. I got mine at Target. It is the best rice for making rice pudding! So enjoy this delicious twist on a classic comfort food. And next time I’m not going to wait so long when I have a strange craving:-)
- 2 cups water
- 1 cup arborio rice
- ⅛ teaspoon kosher salt
- 1 tablespoon coconut oil (or Earth Balance)
- 1 can coconut milk (I used full-fat, but light would work too)
- 2½ cups milk (any kind, as long as it’s not nonfat, we used almond)
- ½ cup sugar
- 1 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- ¾ cup chocolate chips (dairy-free, we use Costco's Kirkland brand)
- Place the water, rice, salt and coconut oil in a large saucepan.
- Stir to combine and bring to a boil over medium-high heat.
- Reduce the heat to a simmer, and cook for about 10 to 15 minutes, or until the rice has absorbed most of the water, leaving behind no more than a bit of thick, starchy water. Be careful not to overcook the rice.
- While the rice is cooking, in a separate, medium-size saucepan, combine the coconut milk, almond milk (or milk of your choice) sugar, and cinnamon.
- Cook over medium heat until the mixture is simmering (about 2 minutes). Once the rice in the separate saucepan is cooked pour the milk mixture into the larger saucepan.
- Cook the rice and milk mixture over medium-low heat, stirring occasionally, until the rice has absorbed most of the milk mixture and the entire mixture has thickened and begins to appear pudding-like, about 15 minutes more.
- Add the vanilla and chocolate chips.
- Stir until chocolate chips are melted. Cool until almost room temperature if you can stand it. Pudding will thicken as it cools. Serve and enjoy!
- TIPS: I love this pudding best at room temperature, though just a bit warm is deliciously decadent as well. Once the pudding is refrigerated, it will thicken quite a lot. If you'd like to refrigerate and serve the next day, you may like to add an extra cup of milk when cooking to make sure it stays the desired consistency.
adapted from Gluten Free on a Shoestring