Name: Warm Chocolate Rice Pudding
Yield: Serves 4
Cuisine: American
Ingredients: 4½ cups/1 l whole milk; ¼ cup/50 g sugar; 1 vanilla bean, split, seeds scraped out, or 2 tsp vanilla extract; ½ tsp kosher salt; 3 tbsp cocoa nibs or chopped toasted hazelnuts (optional); 2 tbsp Dutch process cocoa powder; 1 cup/200 g short grain white rice; 1 batch Whipped Cream; ¼ cup + 2 tbsp/90 ml hot coffee; ¾ cup/125 g chopped dark chocolate, 60 to 70% cacao

Preparation info

Serves
4

Difficulty
Easy

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

This is a grown-up chocolate breakfast—it’s not super-sweet and the mocha glaze is loaded with coffee. Despite that, it should be enjoyed with a tall glass of ice-cold milk. Make this for your special someone as a Valentine’s Day breakfast in bed or just as a fun treat on a cold Sunday morning.

Ingredients

Pudding

1 cup/200 g short grain white rice
¼ cup/50

Method

To make the pudding: In a small saucepan, whisk the rice, sugar, salt, cocoa powder, and vanilla to break up the cocoa powder and distribute the vanilla seeds. Add the milk and bring to a boil over medium-high heat, stirring occasionally. Once boiling, immediately reduce the heat to medium-low and simmer, stirring regularly to keep the bottom from burning. Cook until the