CHOCOLATE RICE PUDDING
Steps:
- In a medium pot, bring 1 1/3 cups water to a boil. Add the rice, cover and turn the heat to low. Cook until all the water has been absorbed and rice is tender, about 15 minutes. Let cool until warm.
- To the pot with the rice, stir in the milk, sugar and salt. Bring to a simmer, turn the heat to low and cook until the mixture is thickened, about 10 minutes. Remove from the heat, stir in the chocolate chips and vanilla and let rest for 5 minutes. Serve warm or cover and cool in refrigerate for at least 1 hour.
MALTED CHOCOLATE PUDDING CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
- Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
- Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.
Nutrition Facts : Calories 203, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 12 milligrams, Sodium 294 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 4 grams
MALTED MILK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.
CHOCOLATE MALTED ICEBOX PUDDING
Provided by Jonathan Reynolds
Categories easy, dessert
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a food processor, pulse the bread into crumbs (you should have about 1 cup). Transfer to a bowl. Using the large holes of a grater, grate the chocolate. Add to the bread crumbs and set aside.
- In a large mixer bowl, beat 2 1/2 cups of the cream, the malted-milk powder, confectioners' sugar and vanilla until stiff. With a large rubber spatula, fold half the bread crumbs and chocolate into the whipped cream just until blended. Repeat with the remaining bread crumbs and chocolate.
- Spoon the pudding into a 1 1/2-quart soufflé dish or serving bowl; smooth the top. Cover and refrigerate overnight.
- Just before serving, beat the remaining 1/2 cup cream until stiff and decoratively spread over the top of the pudding.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 21 grams, Sodium 68 milligrams, Sugar 14 grams
CHOCOLATE RICE PUDDING
A very quick and creamy dessert that can be made with leftover rice from last night's dinner.
Provided by Dannielle Lalonde
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g
CHOCOLATE MALTED PUDDING
This is the first recipe I've tried out of my new cookbook, A New Way To Cook. It turned out great. I loved chocolate malt balls and the malted flavor in general. The malted milk powder also helps to keep the creamy texture even though you are using 1% lowfat milk.
Provided by Miss Erin C.
Categories Dessert
Time 30m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, blend 1/2 cup of milk with the cornstarch.
- Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
- Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
- Let cool, stirring occasionally until the custard is just warm.
- Pour the pudding into small 1/2 c bowls.
- Cover with plastic wrap and refrigerate until set.
- You can make this up to 3 days in advance.
Nutrition Facts : Calories 265.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 6.1, Sodium 211.9, Carbohydrate 49.6, Fiber 2.7, Sugar 36.2, Protein 8.6
CHOCOLATE MALT PUDDING CAKE
When I make this warm, comforting cake, I chop the malted milk balls by putting them in a bag and pounding them with a rubber mallet. Doing this completely eliminates the mess. -Sarah Skubinna, Cascade, Montana
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine milk, oil and extract. Combine flour, brown sugar, cocoa and baking powder; gradually beat into milk mixture until blended. Stir in milk balls and chocolate chips., Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir)., Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm. If desired, serve with ice cream and sprinkle with almonds.
Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 167mg sodium, Carbohydrate 67g carbohydrate (50g sugars, Fiber 2g fiber), Protein 6g protein.
MALTED-CHOCOLATE RICE PUDDING
Growing up, the one thing I wanted when I went to the movies was a box of Whoppers, those malted milk balls. When I was looking around for a flavor to add to a chocolate rice pudding, I remembered that taste.
Yield serves 4 to 6 on it¿s own or 8 as part of fourplay
Number Of Ingredients 13
Steps:
- Bring a large saucepan of water to a boil.
- Rinse the rice and add it to the water. Cook for 8 minutes and drain. The rice should be about half cooked.
- Meanwhile, put the milk, malt powder, sugar, and vanilla pod and seeds in a saucepan and bring to a boil over medium-high heat, stirring often. Add the rice and reduce the heat. Simmer until the rice is tender, 9 to 10 minutes.
- Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring after each burst, or melt in a double boiler. Stir into the rice.
- Spread the rice out in a baking dish and cover with plastic wrap, pressing the plastic onto the surface. Refrigerate until cold.
- Discard the vanilla pod. Measure out 625g of the pudding base and put it in a large bowl.
- Put the milk and 1 tablespoon of the sugar in a saucepan. Bring to a simmer over medium heat.
- Whisk the yolks with the remaining 3 tablespoons sugar in a medium bowl. When the milk is simmering, slowly whisk about 1/2 cup into the yolks to temper them, then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Stir in the chocolate and mix with an immersion blender. Strain over the rice and mix well.
- Whip the cream to medium peaks. Fold it into the pudding with the nibs. Divide the pudding among dessert bowls and refrigerate until chilled, at least 2 hours.
- Garnish each pudding with a rice cracker.
- If you don't want to make the rice crackers, serve the rice pudding with Cocoa Booty or with Pirate's Booty dusted with cocoa powder.
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