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Easy Leftover Chocolate Rice Pudding

This rich, creamy, comforting rice pudding is made with leftover rice and kitchen-staple ingredients. 

Total Time 30 minutes
Servings 4
Author Lucy Baker

Ingredients

  • 2 1/2 cups low-fat milk plus more as needed to thin chilled pudding
  • 2 cups leftover cooked rice white or brown
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 large egg
  • 1 tsp pure vanilla extract
  • whipped cream and chopped fresh mint optional, for serving

Instructions

  1. Combine 2 cups of milk, the rice, sugar, and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring often, until it has thickened slightly, about 15 minutes. Stir in the chocolate chips until melted.

  2. In a small bowl, whisk the egg and the remaining 1/2 cup milk. Slowly pour a ladleful of the hot rice mixture into the egg mixture to temper it. Pour the egg mixture back into the pot with the rice and cook, stirring, until it thickens and just comes to a boil. Remove from the heat and stir in the vanilla.

  3. Serve the pudding warm or chilled, with whipped cream and fresh mint, if desired. 

Recipe Notes

The pudding will thicken as it cools. If it becomes too thick in the refrigerator, just thin it out with a little extra milk before serving.