Emerging from a cold: Chocolate Rice Pudding
October 14, 2011
It seems like I’m breaking free from a cold that has kept my head underwater for the last four days. I’m finally able to smell, and therefore taste, the food I make AND can look at words on a computer screen for more than ten minutes without feeling like I’m being abducted by aliens aboard a ship with bright lights and weird symbols. Not being sick also means I can enjoy dairy with the reckless abandon to which I’ve grown accustomed over the years. I wanted to celebrate all these things – not being sick, regaining the ability to enjoy food, being able to live my life free of haze – with dessert. Celebrations, in my mind, always call for dessert.
The weather is cooling down, so I wanted a celebration dessert that could not only be served warm but also provide the same feeling of full-body warmth, like soups and stews. It had to be chock full of dairy and chocolate, because I needed to up the indulgence ante. Maybe some whiskey, if I could swing it. Lo and behold, I came upon some recipes for rice pudding and my decision was made. Rice pudding fulfills all the requirements listed above, along with the added nostalgia of eating rice pudding my entire life. I grew up eating rice pudding with my family in PA, went on many late night grocery runs with boyfriends to get rice pudding and eat it out of the tub, and now I can add making rice pudding and sharing it with my friends as a adult wanna-be to the nostalgia check-list.
Rice pudding takes a little bit of time to make, but that’s it. The process is straightforward, the ingredients are usually on hand, and the final product is worth every minute of it. I plan to make rice pudding pretty often this coming winter! (My roommate has been warned.)
Chocolate Rice Pudding
(Recipe adapted from My Feasts)
Yields about 4 cups of pudding
Notes: The original recipe calls for ¼ cup arborio rice, but I did a little research and it looked like a lot of people used a cup rice per quart of milk. I took the leap and added an entire cup of rice. The pudding was delicious off the stove and delicious warmed up, but very, very rice-y. If you prefer a higher pudding to rice ratio, I’d recommend using 1/2 to ¾ cup rice (1/4 cup seems like very little if you’re craving rice pudding). Also, the addition of whiskey at the end is optional but AWESOME. If you’re not a whiskey drinker, try Irish crème or another fun liquor. You have a lot of leeway.
3 tablespoons cocoa powder
½ cup granulated sugar
1 teaspoon salt
4 cups milk
1 cup arborio rice, uncooked
2 tablespoons whiskey
1 tablespoon vanilla extract
2 ounces dark chocolate, chopped
1. In a medium saucepan, combine cocoa powder, sugar, salt, milk, and rice. Whisk to fully incorporate all ingredients.
2. Bring mixture to a boil over medium high heat, and then reduce heat to low and let pudding simmer gently for 35 to 40 minutes, stirring frequently so the rice does not scorch, until rice is cooked and pudding is thickened.
3. Take pudding off heat and stir in whiskey (if using), vanilla, and chocolate. Stir until chocolate is melted.
4. Let pudding cool to desired temperature and serve!
Storage: This rice pudding kept well in the fridge for three days, and, although it cooled into a block, was great heated up. Keep pudding in an airtight container. If you decided to store pudding in a bowl and don’t enjoy puddin’ skin, place the plastic wrap cover directly over surface of pudding.