Chocolate Rice Pudding

A spoonful of molasses-chocolate sauce adds extra richness to this homespun dessert. Substitute dark corn syrup for the molasses if you prefer.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 1 hr 325°F

Chocolate Rice Pudding

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3.0 by 1 people

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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.
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Nutrition Facts (Chocolate Rice Pudding)

  • Per serving:
  • 401 kcal ,
  • 19 g fat
  • (11 g sat. fat ,
  • 172 mg chol. ,
  • 84 mg sodium ,
  • 52 g carb. ,
  • 1 g fiber ,
  • 10 g pro.
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