Recipe Summary
A rich and gorgeous Chocolate Cinnamon Rice Pudding. Perfect for all ages!
When you need a little sumpin’ sumpin’ that’s all cozy sweet, then a nice little serving of this Chocolate Cinnamon Rice Pudding will definitely satisfy!
I believe that enjoying a comforting treat doesn’t have to be loaded down with the heavy, unhealthy stuff and can still fit into our quest for a healthier lifestyle. Case in point, Chocolate Cinammon Rice Pudding, it’s lower in calories but smack full of flavor. A win-win in my book.
For this version, I do not use any eggs, something I find you don’t need to use anyway. When you allow the rice pudding to cool, it will thicken naturally. You can use a short grain rice if you prefer, but I find that Jasmine or a Basmati rice gives it a gorgeous flavor that lends itself to the richness of the chocolate and a little mystique to boot.
It doesn’t take much, just a small serving is all you need to be satisfied. I’ve incorporated chocolate with cinnamon for that slight Mexican hot chocolate inspired twist, add a few toasted almonds and you have a lovely dessert fit for any grown up. Oh and of course, not to worry, kids love it too. 😉
If you really want to kick it up a notch, add a pinch of cayenne pepper or for the complete grown up version, add a splash of rum or whisky.
Make it your own and enjoy!
Chocolate Cinnamon Rice Pudding
Ingredients
Method
- In a medium saucepan over medium high heat, add all the ingredients except the toasted Almonds. Stir to mix well.
- Bring to a gentle boil. Reduce heat to low and simmer (uncovered) for 30 - 40 minutes, stirring occasionally to prevent sticking on bottom of pan.
- Serve warm or cold, garnish with slivered, toasted Almonds if desired.
- When storing, cover with plastic wrap touching the service, this is to prevent a skin from forming.
- Will keep up to 3 days, covered and stored in refrigerator.
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