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Incredible Rice Pudding



  • 4 eggs, slightly beaten
  • 2 cups half-and-half, light cream or whole milk
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 1 cup cooked rice, cooled
  • 4 ounces semisweet chocolate, chopped

Molasses-Chocolate Sauce

  • 1/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 tablespoons chocolate-flavored syrup
  • 1 tablespoon molasses*

* Equal amounts of dark corn syrup or sorghum syrup may be substituted for the molasses.

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  1. Heat oven to 325 degrees F.
  2. Pudding: In a large bowl beat together eggs, half-and-half, sugar, cocoa, and vanilla with a rotary beater or wire whisk.
  3. Stir in rice and chocolate. Pour custard mixture into a 1 1/2- or 2-quart casserole. Place dish in a 13 x 9 x 2-inch baking pan set on an oven rack. Carefully pour 1 inch of boiling water into baking pan.
  4. Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
  5. To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons Molasses-Chocolate Sauce over each serving.
  6. Molasses-Chocolate Sauce: In a saucepan stir together brown sugar and cornstarch. Stir in water, chocolate-flavored syrup and molasses. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.

Yield: 6 to 8 servings

Nutrition facts per serving: 401 cal., 19 g total fat (11 g sat. fat), 172 mg chol., 84 mg sodium, 52 g carb., 1 g fiber, and 10 g pro. Daily Values: 16% vit. A, 1% vit. C, 13% calcium, and 16% iron

Posted by kdipaolo at Recipe Goldmine 7/10/01 8:27:24 pm.