Name: Easy & Creamy Hot Chocolate Rice Pudding Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Comfort Food / International
Ingredients: 1 cup (200 g) short-grain rice (Arborio or pudding rice); 4 cups (1 liter) whole milk; 1 cup (240 ml) heavy cream; ½ cup (100 g) granulated sugar; ¼ cup (30 g) unsweetened cocoa powder; 1 ½ cups (260 g) semisweet chocolate chips; 1 teaspoon pure vanilla extract; ¼ teaspoon salt; Optional toppings: Whipped cream, shaved chocolate, mini marshmallows

Few desserts bring the same comfort as a warm bowl of rice pudding. When you blend that creamy texture with the rich flavor of hot chocolate, you create a dessert that feels like a hug in a bowl. This Easy & Creamy Hot Chocolate Rice Pudding takes a timeless classic and infuses it with chocolatey warmth that soothes the soul. The best part? It’s easy to make with pantry staples, takes little effort, and delivers maximum flavor. Whether you serve it on a chilly night or as a luxurious breakfast, this dish hits the sweet spot between indulgent and simple.

Ingredients

To achieve that creamy, melt-in-your-mouth texture and deep chocolate flavor, use the following measured ingredients:

1 cup (200 g) short-grain rice – Arborio or pudding rice works best.
4 cups (1 liter) whole milk – For richness and creaminess.
1 cup (240 ml) heavy cream – Adds a silky texture.
½ cup (100 g) granulated sugar – Adjust to taste depending on chocolate sweetness.
¼ cup (30 g) unsweetened cocoa powder – For a deep chocolate flavor.
1 ½ cups (260 g) semisweet chocolate chips – Melt into the pudding for added smoothness.
1 teaspoon pure vanilla extract – Enhances flavor balance.
¼ teaspoon salt – Rounds out sweetness and balances the chocolate.
Optional toppings: Whipped cream, shaved chocolate, or mini marshmallows.

Instructions

Follow these detailed steps for a creamy and perfectly cooked hot chocolate rice pudding.

Step 1: Rinse and Parboil the Rice

Start by rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents clumping. Then, in a medium saucepan, bring 2 cups of water to a boil. Add the rice and cook for 5 minutes, then drain. This partial cooking step ensures the rice stays tender but not mushy later.

Step 2: Combine the Milk and Cream

In a large heavy-bottomed saucepan, combine 4 cups milk and 1 cup heavy cream. Place over medium heat and bring just to a simmer—avoid boiling, as it can scorch the milk. Stir occasionally to prevent a skin from forming.

Step 3: Add Rice and Sweeteners

Add the partially cooked rice, ½ cup sugar, ¼ teaspoon salt, and ¼ cup cocoa powder to the milk mixture. Whisk thoroughly to dissolve the cocoa evenly. Reduce heat to low and cook uncovered, stirring frequently to prevent sticking. The mixture will start to thicken as the rice releases starch. This step should take 25–30 minutes.

Step 4: Incorporate the Chocolate

Once the rice becomes tender and creamy, remove the saucepan from the heat. Immediately stir in 1½ cups chocolate chips and 1 teaspoon vanilla extract. Stir continuously until the chocolate melts completely and the pudding turns glossy and smooth.

Step 5: Adjust Texture

If the pudding looks too thick, stir in an additional ¼ to ½ cup warm milk until it reaches your desired consistency. Remember, it will thicken further as it cools.

Step 6: Serve or Chill

For a classic “hot chocolate” experience, serve it warm with whipped cream or marshmallows on top. For a more traditional rice pudding, let it cool to room temperature and then refrigerate for at least 2 hours. Chilling enhances the flavor and gives a firmer texture.

Conservation and Storage

Rice pudding keeps well if stored properly. Once cooled, transfer it to an airtight container and refrigerate. It will stay fresh for up to 4 days.
If you wish to reheat, place a portion in a microwave-safe bowl, add a splash of milk or cream, and warm in 30-second intervals while stirring between each one until creamy again. Avoid freezing; the texture of the rice changes after thawing, making it grainy and watery.

Variations

This recipe can be customized easily to suit your preferences or dietary needs.

Vegan Version: Replace milk and cream with full-fat coconut milk and swap chocolate chips for dairy-free alternatives. Use maple syrup instead of sugar for natural sweetness.
Spiced Hot Chocolate Rice Pudding: Add ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, or a pinch of chili powder for a Mexican hot chocolate twist.
Mocha Version: Stir in 1 tablespoon instant espresso powder when adding cocoa powder for a subtle coffee flavor.
White Chocolate Version: Replace cocoa powder and chocolate chips with 1½ cups white chocolate chips and add a dash of almond extract.
Protein Boost: Stir in a scoop of chocolate protein powder after removing from heat for a post-workout dessert.

Each variation keeps the pudding’s creamy foundation but adds a unique twist, so you never get bored.

Serving Suggestions

Serve this dessert in small bowls or cups while still warm. Top it with whipped cream, mini marshmallows, or chocolate curls for presentation. For crunch, add crushed cookies, toasted coconut, or roasted nuts.
If you’re entertaining, serve it layered in clear glasses alternating with whipped cream for a visually appealing dessert parfait.
For breakfast, pair chilled rice pudding with fresh berries or banana slices to balance the richness. A sprinkle of sea salt on top enhances the chocolate flavor for a gourmet touch.

Tips for Perfecting the Dish

Stir often. Frequent stirring prevents the rice from sticking and ensures even cooking.
Use full-fat dairy. Skim milk results in a thinner, less creamy pudding.
Choose the right rice. Short-grain or pudding rice gives a creamier texture than long-grain varieties.
Cook low and slow. Gentle heat prevents scorching and allows starch to release gradually for a rich consistency.
Taste before finishing. Adjust sweetness or add a touch more cocoa if you prefer a deeper chocolate flavor.

Conclusion

The Easy & Creamy Hot Chocolate Rice Pudding transforms two comfort foods—hot chocolate and rice pudding—into one irresistible dessert. It’s smooth, rich, and endlessly customizable, making it ideal for cozy nights, gatherings, or make-ahead treats. You can serve it hot for instant comfort or chilled for a refreshing twist.
Its creamy base welcomes flavors from cinnamon to espresso, offering flexibility for any mood or occasion. Once you’ve made it, this dessert easily earns a permanent spot in your recipe rotation—a simple yet indulgent way to bring warmth and chocolate bliss to the table.

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Easy & Creamy Hot Chocolate Rice Pudding Recipe

Author: hafsahafsa
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Few desserts bring the same comfort as a warm bowl of rice pudding. When you mix that creamy texture with the rich taste of hot chocolate, you get a dessert that feels like a cozy hug in a bowl. This easy, creamy pudding uses simple ingredients to create a rich, indulgent treat perfect for any season.

Ingredients

Scale

1 cup (200 g) short-grain rice (Arborio or pudding rice)

4 cups (1 liter) whole milk

1 cup (240 ml) heavy cream

½ cup (100 g) granulated sugar

¼ cup (30 g) unsweetened cocoa powder

1 ½ cups (260 g) semisweet chocolate chips

1 teaspoon pure vanilla extract

¼ teaspoon salt

Optional toppings: Whipped cream, shaved chocolate, mini marshmallows

Instructions

Step 1 – Rinse and Parboil the Rice:
Rinse rice under cold water until clear. Boil 2 cups water, add rice, and cook 5 minutes. Drain and set aside.

Step 2 – Combine Milk and Cream:
In a large saucepan, combine milk and cream. Heat to a simmer over medium heat without boiling. Stir occasionally.

Step 3 – Add Rice and Sweeteners:
Add parboiled rice, sugar, salt, and cocoa powder. Whisk to dissolve cocoa. Simmer on low for 25–30 minutes, stirring often until thickened.

Step 4 – Melt Chocolate:
Remove from heat. Stir in chocolate chips and vanilla. Mix until smooth and glossy.

Step 5 – Adjust Consistency:
If too thick, stir in ¼–½ cup warm milk.

Step 6 – Serve or Chill:
Serve warm topped with whipped cream or marshmallows, or chill for 2+ hours for a firm texture.