Chocolate Raisin Rice Pudding
A rich and creamy rice pudding infused with chocolate and raisins, topped with fluffy meringue. Perfect for dessert lovers seeking comfort and indulgence.
Ingredients
Instructions
- Soak rice in milk for 30 minutes.
- Add salt and cook in a double boiler until rice is tender, about 25 to 30 minutes.
- Mix butter, sugar, chocolate powder, seeded raisins, and vanilla extract.
- Add cooked rice, whipped cream, and beaten egg whites to the mixture.
- Pour into a buttered baking dish; cover with a meringue.
- Brown in a moderate oven at 325°F (160°C) for 30 minutes and serve either hot or cold.
Tips & Substitutions
For a creamier texture, consider using a combination of whole milk and heavy cream. If you want to reduce sugar, substitute with a natural sweetener like honey or maple syrup. If you don't have seeded raisins, any dried fruit like cranberries or chopped apricots can work well. Also, make sure to beat the egg whites until stiff peaks form for a fluffy meringue topping.
Serving Suggestions
Serve the chocolate raisin rice pudding warm or chilled, topped with additional whipped cream for added indulgence. It pairs beautifully with a dessert beverage like Chocoberry Splash for a delightful contrast. You can also sprinkle some extra chocolate powder or grated chocolate on top for a decorative touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of milk to restore creaminess, or in the microwave in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Raisin Rice Pudding contains roughly 40 calories, with 1g protein, 5g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 519mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind it will require a longer cooking time, about 45-50 minutes in the double boiler. The texture will also be nuttier, which can add an interesting flavor dimension to the pudding.
What can I use instead of egg whites for a vegan version?
To make a vegan version, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Whip it until stiff peaks form and proceed with the recipe as usual for a light and airy meringue.
Is it possible to make this pudding ahead of time?
Absolutely! You can prepare the pudding a day in advance. Just follow the recipe and store it in the refrigerator once cooled. It can be served cold or reheated gently when you're ready to enjoy it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).