Chocolate Cinnamon Rice Pudding

Little Figgy Food

A rich and gorgeous Chocolate Cinnamon Rice Pudding. Perfect for all ages!

No ratings yet

Prep Time 5

Cook Time 40

Total Time 45

Servings - 8

2 cups Milk 2% works well
½ cup Jasmine or Basmati uncooked rice I used Jasmine (can use a short-grain rice, Arborio, if preferred)
1 tsp Vanilla extract
½ tsp ground Cinnamon
¼ tsp Salt
2 Tbls unsweetened Cocoa Powder I prefer the dark cocoa variety
½ 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.