Azteca Cocoa Rice Pudding Recipes

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CHOCOLATE RICE PUDDING



Chocolate Rice Pudding image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h42m

Yield 6 to 8 servings

Number Of Ingredients 8

5 cups whole milk
2/3 cup Arborio rice
3/4 cup sugar
1 1/2 teaspoons orange zest (from 1 medium orange)
1 vanilla bean, split lengthwise
1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons orange liqueur
1 cup semisweet chocolate chips

Steps:

  • In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
  • Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.

TAPIOCA RICE PUDDING



Tapioca Rice Pudding image

This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream.

Provided by POTHEAD5

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 8h50m

Yield 12

Number Of Ingredients 10

½ cup small pearl tapioca
5 cups milk
1 cup cooked white rice
3 eggs, beaten
¾ cup white sugar
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup golden raisins
1 teaspoon vanilla extract

Steps:

  • Soak the tapioca pearls in milk overnight in the refrigerator.
  • Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil.
  • Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 32.4 g, Cholesterol 54.6 mg, Fat 3.4 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 157.2 mg, Sugar 21.7 g

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