Chocolate Rice Pudding with Caramel Crème Chantilly

This kind of dessert is my comfort food during sometimes seemingly endless rainy Vancouver days. It’s creamy, chocolaty, sweet and soothing.

Makes about 8 servings

For the chocolate rice pudding:

  • 2 cups whole milk
  • 2 cups half-and-half (10% light cream)
  • ½ cup arborio rice
  • ¼ cup granulated sugar
  • ¼ tsp sea salt
  • 4 oz bittersweet chocolate, finely chopped
  • 1 tsp pure vanilla extract

For the caramel Chantilly cream:

  • ¼ cup granulated sugar
  • 2 tbsp water
  • 1 cup whipping cream
  • 1/8 tsp sea salt
  • ½ tsp pure vanilla extract

Make the pudding:

Combine all the ingredients except the chocolate and vanilla in a large heavy saucepan. Place over medium-high heat and bring to a boil, stirring constantly with a wooden spoon. Reduce the heat to medium and simmer the mixture, stirring often, for about 20 to 25 minutes, until the rice is very tender and the mixture is thickened but still soupy (the pudding will thicken further after addition of chocolate and cooling, and even more after refrigerating). If you plan to serve the pudding warm, you might want to cook it a bit longer (about 5 minutes more) to make it slightly thicker. Take the saucepan off the heat and stir in the chocolate. Keep stirring until it’s melted. Add the vanilla extract. Transfer the pudding to a medium stainless steel bowl and place the bowl into an ice-cold water bath to cool the pudding quicker. Stir constantly if you don’t want skin to form. Once cooled, cover with plastic wrap, pressing directly over the surface and refrigerate until cold.

To serve, divide the pudding between the serving bowls and top with the caramel Chantilly cream.

Make the caramel Chantilly cream (it needs to be thoroughly chilled before whipping, so plan ahead):

In a high-sided medium saucepan, stir together the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup turns deep amber in color.

Meanwhile, heat the whipping cream until hot (it will minimize the splatter).

When color is achieved, take the pan off the heat and very carefully pour in the hot cream (pour through a sieve to protect yourself from extremely hot splatter). Place the saucepan with the caramel-cream mixture over medium heat and whisk until the caramel is completely dissolved. Whisk in the salt and vanilla extract. Transfer into a bowl, cool, cover with plastic and refrigerate overnight until very cold.

Close to the serving time, beat the chilled caramel cream, using electric beaters, until medium peaks form. Spoon over the pudding and serve.

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18 Responses to “Chocolate Rice Pudding with Caramel Crème Chantilly”

  1. Woah. This dessert looks amazing. I’ve never tried chocolate rice pudding. I’m bookmarking this recipe. Lovely photos as usual.

  2. Woooowwwwwww.

  3. That rice pudding is very classy! I love that chocolate version!



  4. I an only reiterate was everyone else has already said – WOW.

  5. i am young and i live in the south so i have never tried bread pudding or rice pudding. i am really interested in it but i am a little confused by it. who would have ever thought you could eat rice as a dessert. i think your recipe has inspired me to try it. thanks and wish me good luck.

  6. Never heard of a chocolate rice pudding Vera, and am loving it! The chantilly cream is intruguing too… a winner!

  7. Ooh.. This looks wonderful. I want to go make some chocolate rice pudding right now!

  8. That caramel Chantilly cream just puts this over the top. What a fabulous treat!

  9. Fantastic recipe! Yum!

  10. Oooooooo, that looks so good. And the photography is supurb!

  11. Chocolate rice pudding?? OH YEAH!

  12. oh my this looks amazing!

  13. Thank you all so much for the comments! I am very much obliged!

    Abigail, good luck to you!

  14. oh man this looks amazing!

  15. I make rice pudding fairly regularly but for some reason have never thought to make a chocolate version! This is very inspiring!

  16. in the philippines, we call this as CHAMPORADO :) it’s really really good and yummy!

  17. Thank you!!!

  18. Hi,

    I was wondering if we could use dark cocoa powder instead of bitter sweet chocolate in the pudding ? If yes, at what stage should this be added ?

    Thanks….Lovely pics…

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