Print

Giada Chocolate Rice Pudding

Giada Chocolate Rice Pudding - recipe card
Print Recipe

This creamy, velvety chocolate rice pudding combines tender arborio rice with rich cocoa and bittersweet chocolate for a luxurious dessert. Each spoonful offers a luscious, pudding-like texture with deep chocolate flavor, perfect for a comforting sweet treat.

Ingredients

Scale
  • 1/2 cup arborio rice, rinsed and drained
  • 4 cups whole milk (divided)
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon kosher salt
  • 2 ounces bittersweet chocolate (60-70% cacao), finely chopped
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream, cold
  • 1 tablespoon unsalted butter, cubed (optional, for garnish)

Instructions

  1. In a medium, heavy-bottomed saucepan (about 3-quart capacity), combine the rinsed arborio rice, 3 cups of the whole milk, the granulated sugar, sifted cocoa powder, and kosher salt. Whisk gently until the cocoa is fully dissolved and the mixture is smooth, with no dry lumps remaining on the bottom of the pan.
  2. Place the saucepan over medium-high heat. Cook, stirring frequently with a wooden spoon or silicone spatula, until the mixture comes to a gentle boil, about 4–5 minutes. Watch carefully: as soon as you see bubbles break the surface, reduce the heat to low immediately to prevent scorching or boiling over.
  3. Once reduced to low heat, continue to cook, stirring every 2 to 3 minutes with a rubber spatula to scrape the bottom and corners. After about 20 minutes, the rice will begin to soften and the mixture will thicken noticeably. You should see a creamy consistency forming as the rice releases its starch.
  4. After 20 minutes of simmering, add the remaining 1 cup of whole milk, 1/4 cup at a time, stirring well after each addition. This gradual addition helps maintain a creamy texture without diluting the flavor. Continue cooking for another 15 to 20 minutes, stirring frequently, until the rice is tender but still has a slight bite in the center (al dente) and the pudding is thick enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. Immediately add the finely chopped bittersweet chocolate, the pure vanilla extract, and the cold heavy cream. Stir vigorously until the chocolate is completely melted and the cream is fully incorporated, creating a smooth, glossy pudding. The mixture will look slightly loose but will set as it cools.
  6. Transfer the warm chocolate rice pudding to a shallow baking dish or individual serving bowls to cool quickly. For a smooth, skinless top, press a piece of plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours, or until fully chilled and set. The pudding will continue to thicken as it cools.
  7. When ready to serve, remove the plastic wrap. If desired, top each portion with a small cube of unsalted butter, which will melt slightly over the cold pudding for a rich finish. Alternatively, serve as is, or garnish with a light dusting of cocoa powder or a few chocolate shavings for presentation.
  8. For best texture, bring the chilled pudding to room temperature for 10–15 minutes before serving, as it can become quite firm when cold. Stir gently to loosen before spooning into bowls.

Notes

Storage: Leftover pudding can be stored in an airtight container in the refrigerator for up to 4 days. The pudding will set firmly when chilled. To soften, let stand at room temperature for 20 minutes or microwave gently in 15-second bursts at 50% power, stirring between each burst. Freezing is not recommended, as the dairy and rice texture will become grainy upon thawing. Reheat gently on the stovetop over low heat, adding a splash of milk to restore creaminess.

Nutrition

Keywords: Giada chocolate rice pudding, chocolate rice pudding, Italian rice pudding, arborio rice pudding, creamy chocolate dessert, stovetop pudding, comfort food dessert, easy chocolate pudding, cooked pudding, cocoa dessert

Find it online: https://giadacooks.com/giada-chocolate-rice-pudding/