October 11, 2011 by Flora Dawn
I have to be honest, rice pudding has never been my favorite dessert. I don’t know why, but I have never really enjoyed the texture and I gave up making it quite some time ago.
Well, recently I began noticing rice pudding recipes calling for Arborio rice; you know “risotto” rice. It can typically be found with the other rices in the grocery store, however, it is fairly expensive. If you don’t mind buying food from the bulk section, this is probably the most economical approach (especially if you only plan on using it for this recipe). Arborio rice breaks down beautifully when slowly cooked, so I knew this would make a better rice pudding than I had previously made. I decided the new rice pudding recipe would be perfect to make with my kids for our latest Kids Cook Monday.
This rice pudding is super easy, but it does take several hours in the oven, so you have to plan accordingly. We started the dish before we prepared dinner, so we could have it for dessert. But for the younger crowd, it might be better made much earlier in the day.
Also, this dish does have dairy (butter and milk) in it, but I think it would be easy to make a dairy-free version if you replace the dairy products with your favorite non-dairy ones. The coconut milk provides plenty of flavor and creaminess.
Chocolate Coconut Rice Pudding
I know it doesn’t seem like 1/4 cup is enough rice, but it swells a lot while cooking.
- about 1 tablespoon softened butter, for buttering the pan
- 1/4 cup slightly heaping Arborio rice
- 3 tablespoons granulated sugar
- 14 ounce can coconut milk (we used light)
- 2 cups milk
- dash salt
- 1/2 teaspoon vanilla, optional
- 2 ounces bittersweet or semi-sweet chocolate, chopped if necessary (we used chips; so no chopping needed)
- Preheat oven to 300. Butter the bottom and sides of a baking dish (about 2 quarts in size; we used an 11×9 cake pan).
- Place the rice and sugar in the dish. Pour in the coconut milk, milk, salt and vanilla; stir gently to combine.
- Place in preheated oven and bake for 2 hours. Carefully remove from oven. There will be a “skin” formed on the top, you can either stir it into the pudding or gently remove it with a wooden spoon. We prefer the texture of the pudding when this skin is removed and discarded. Stir in the chocolate pieces and return to the oven for an additional 30 minutes. Remove from oven and allow to cool 20-30 minutes before eating. Leftovers are great cold or reheated.