Orange and Chocolate Rice Pudding
This creamy stovetop orange and chocolate rice pudding is a comforting, old-fashioned dessert that makes the most of leftover cooked rice—perfect for turning yesterday’s side dish into today’s sweet treat. Rich with milk, golden egg yolks, and butter, it’s both nourishing and indulgent. The flavor of chocolate pairs beautifully with the bright, citrusy tang of orange marmalade, creating a combination that feels both cozy and a little luxurious. You could also try this recipe with your favorite jam, stewed fruit, or a handful of fresh berries for a seasonal twist.
Ingredients
- 2 1/2 cups (packed) leftover cooked rice
- 1/3 cup white sugar
- 2 2/3 cups whole milk
- 2 large egg yolks
- 1 tablespoon cold butter
- 1/3 cup orange marmalade
- 1/3 cup grated milk chocolate or chocolate chips
Tips for making this recipe
- I used white sugar to keep the pudding looking white, but for a healthier option you can certainly use unrefined sugar – keep in mind your pudding will look a little darker (cream colored instead of white) if you do.
- It is essential to temper the egg yolks with some of the liquid before adding them to the pot. Otherwise they will likely curdle.
- If you don’t have leftover rice, cook 3/4 cup of rice in water until soft before proceeding with the recipe. Adding uncooked rice directly to milk would make it stick to the bottom of the saucepan and burn.
- I used cold butter because it melts slowly when stirred into the pudding and makes it creamier. If your milk is already very creamy (for example if you are using Jersey milk), skip the butter.
Directions for making the orange and chocolate rice pudding
Place the cooked rice, sugar and milk in a heavy bottomed saucepan. Turn the heat on medium high and bring the milk to simmer, stirring slowly (you need to stir so the bottom doesn’t burn). When it starts to simmer, reduce the heat to the lowest setting and let it cook for about 20 minutes, stirring from time to time, until the liquid has reduced and the pudding looks thicker. Because the pudding is cooking on such a low heat, there is no need to constantly watch it – just give it a couple of stirs as it cooks.
When the liquid has reduced by about a third and the rice is really soft, take the pudding off the heat. Place the egg yolks in a mug and stir in a few teaspoons of pudding into the yolks (one teaspoon at a time). Add the tempered yolks to the pot and stir them in well. You should see the pudding thicken a bit more. Then stir in the cold butter.
Fill your serving cups with the pudding. I used glass coffee cups, but teacups or small bowls would work just as well. Top the pudding with some marmalade and some grated chocolate. This pudding is delicious either eaten hot straight away or left in the fridge to chill well before serving.
I hope you like it! For a different flavor variation you could try your favorite type of jam instead of marmalade, or even some fresh fruit.
Also make sure to check out my other dessert recipes:
Orange and Chocolate Rice Pudding
Ingredients
- 2½ cups (packed) leftover cooked rice
- ⅓ cup white sugar
- 2⅔ cups whole milk
- 2 large egg yolks
- 1 tbsp cold butter
- ⅓ cup orange marmalade
- ⅓ cup grated milk chocolate or chocolate chips
Instructions
- Add the cooked rice, sugar and milk to a large heavy bottomed saucepan. Turn the heat on medium high and bring to simmer, stirring slowly.
- Reduce the heat to low and simmer the pudding for about 20 minutes, stirring occassionally, until the liquid has reduced and the pudding looks thicker and creamier.
- Remove the saucepan from the heat. Place egg yolks in a mug and add a few teaspoons of the pudding (one teaspoon at a time) to the yolks, stirring, until the yolks are warmed.
- Stir the tempered egg yolks into the pot of pudding. You should notice it become thicker.
- Stir in the cold butter.
- Fill serving cups full of pudding and top with some marmalade and some chocolate. This rice pudding is delicious served either warm or cold.
Notes
- I used white sugar to keep the pudding white in color, but for a healthier option you could use unrefined sugar – keep in mind it will make your pudding look darker (cream colored instead of white).
- I used cold butter because it melts slowly and thickens the pudding just a little bit more.
- If you want to use uncooked rice, cook it first in some water until soft before proceeding with the recipe. Adding uncooked rice to milk would make the rice likely to stick to the bottom of the saucepan and burn.
