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!
- 2 cups Milk (2% works well)
- 1/2 cup Jasmine or Basmati uncooked rice, I used Jasmine (can use a short-grain rice, Arborio, if preferred)
- 1 tsp Vanilla extract
- 1/2 tsp ground Cinnamon
- 1/4 tsp Salt
- 2 Tbls unsweetened Cocoa Powder, I prefer the dark cocoa variety
- 1/2 cup Sugar
- Slivered Almonds, toasted for garnish (optional)
- 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.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.