Chocolate Rice Pudding
From: Better Homes and GardensA spoonful of molasses-chocolate sauce adds extra richness to this homespun dessert. Substitute dark corn syrup for the molasses if you prefer.
Servings: 6 to 8 servings
Prep: 20 mins
Total: 1 hr 20 mins
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Ingredients
4 eggs, slightly beaten
2 cups half-and-half, light cream, or whole milk
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
1 cup cooked rice, cooled
4 ounces semisweet chocolate, chopped
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons chocolate-flavored syrup
1 tablespoon molasses
Directions
1. Preheat oven to 325 degrees F.
2. Beat together eggs; half-and-half, light cream, or whole milk; sugar; cocoa; and vanilla in a large bowl with a rotary beater or wire whisk. Stir in rice and chocolate. Pour custard mixture into a 1-1/2- or 2-quart casserole. Place dish in a 13x9x2-inch baking pan set on an oven rack. Carefully pour 1-inch of boiling water into the baking pan.
3. Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
4. Stir together brown sugar and cornstarch in a saucepan. Stir in water, chocolate syrup, and molasses. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.
5. To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons sauce over each serving. Makes 6 to 8 servings.
Nutrition Facts
Calories 401, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 172 mg, Sodium 84 mg, Carbohydrate 52 g, Fiber 1 g, Protein 10 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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