Chocolate Rice Pudding

Chocolate Rice Pudding with CardamomEvery so often Marx Foods holds a recipe contest for bloggers.  I have participated in a few; three with mushrooms, one with different kinds of  risotto rice. one with beans and another with pasta.  This time the contest is Green!  I was sent a package of green eston lentils, green bamboo rice, green cardamom pods, green crystallized mint and green dill pollen.  My challenge was to come up with a dish that used at least two of the ingredients.  My bigger challenge was to fit it into my month of solid chocolate.   Chocolate Rice PuddingI almost got out my grain mill and  made rice flour, but that seemed like going too far.  In the end, I decided a nice pudding would be in order.  I used almond milk as the liquid as I am trying to cut back my use of dairy products.  I used an 86% cocao chocolate bar, so the flavor was nice and dark.  I used pure maple syrup as the sweetener.  And I at a bowl of it for breakfast with no guilt.  Who says you can’t eat chocolate for breakfast?Chocolate Rice Pudding with Cardamom

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Chocolate Rice Pudding
  • 1 cup rice
  • 3 cups almond milk
  • dash salt
  • ½ tsp cardamom
  • 1 egg
  • ⅓ cup pure maple syrup
  • 1½ tsp vanilla
  • 1 3.5 oz dark chocolate bar
  • crystallized mint leaves for garnish
  1. Heat rice, almond milk, salt and cardamom in a saucepan.
  2. Bring to a boil and then reduce heat to a simmer, stirring often.
  3. Gently beat egg in a small bowl.
  4. Add a bit of the rice mixture to the egg to temper it.
  5. Add the egg back into the rice and continue to stir and heat until thick.
  6. Turn off the heat.
  7. Add the maple syrup, vanilla and chocolate.
  8. Stir until the chocolate melts.
  9. Spoon into bowls and garnish with mint.

Month of Solid Chocolate

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