Orange and Chocolate Rice Pudding
This rice pudding is made with leftover cooked rice and thickened with egg yolks for a quick, frugal and nutritious dessert.
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.