By Karyl Laeving. Updated January 15, 2026. ⭐⭐⭐⭐⭐ from 129 votes
These Easy Cocoa Rice Pudding Cups are creamy, cozy, and deeply chocolatey without feeling heavy. Made with simple pantry ingredients and ready in under 25 minutes, this no-fuss dessert is perfect for make-ahead treats, family desserts, or healthy-ish chocolate cravings.
Table of Contents
About This Recipe
What It Is
Easy Cocoa Rice Pudding Cups are a modern, chocolate-forward twist on classic rice pudding. Instead of overly sweet or stodgy results, this version delivers a silky texture, rich cocoa flavor, and perfectly portioned cups that feel indulgent yet balanced.
Why It Works
Using cooked rice speeds up the process and creates a naturally creamy base. Blooming cocoa powder directly in warm milk deepens the chocolate flavor without needing melted chocolate. Gentle simmering allows the starches in the rice to thicken the pudding naturally.
When To Make It
This recipe shines as a make-ahead dessert, weeknight sweet fix, lunchbox treat, or cozy weekend comfort dish. It works year-round and can be served warm or chilled depending on the season.
Print
Easy Cocoa Rice Pudding Cups
- Total Time: 25 minutes
- Yield: 6 cups
Description
Creamy, cozy Easy Cocoa Rice Pudding Cups made with cooked rice, milk, cocoa, vanilla, and a touch of maple. Ready fast, portioned into cups, and delicious warm or chilled.
Ingredients
Cooked rice (short or medium grain): 2 cups (360 g)
Milk (dairy or unsweetened non-dairy): 2 cups (480 ml)
Unsweetened cocoa powder: 3 tbsp (15 g)
Maple syrup (or honey or sugar): 3 tbsp (45 ml) plus more to taste
Vanilla extract: 1 tsp (5 ml)
Fine salt: 1/8 tsp (0.5 g)
Optional toppings: Greek yogurt, berries, chocolate shavings, toasted coconut
Instructions
1. Add cooked rice and milk to a medium saucepan and stir to combine.
2. Bring to a gentle simmer over medium heat, stirring often.
3. Reduce heat to medium-low and cook 8 to 10 minutes, stirring frequently, until creamy and thickened.
4. Whisk in cocoa powder, maple syrup, vanilla, and salt until smooth and glossy.
5. Cook 3 to 5 minutes more, stirring, until the pudding coats the back of a spoon. Add 1 to 3 tbsp milk (15 to 45 ml) if it gets too thick.
6. Remove from heat and portion into 6 small cups or jars.
7. Serve warm, or chill 30 minutes uncovered, then cover and refrigerate until cold.
8. Top just before serving and enjoy.
Notes
Rice: Short or medium grain gives the creamiest texture. Long grain works but is slightly looser.
Cocoa: Dutch-process cocoa tastes darker and smoother; natural cocoa tastes lighter and more classic.
Sweetness: Start with 3 tbsp (45 ml) maple syrup, then adjust after the cocoa is fully mixed.
Texture: The pudding thickens as it cools. Loosen with a splash of milk when serving.
Storage: Refrigerate up to 4 days in sealed cups. Not recommended for freezing.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
Why You’ll Love It
- Rich cocoa flavor without being overly sweet
- Creamy texture with zero complicated steps
- Naturally gluten-free and easy to make dairy-free
- Perfect for meal prep and portion control
- Kid-approved and adult-worthy
Key Ingredients & Notes
Cooked Rice
Short-grain or medium-grain rice works best for creaminess. Leftover rice is ideal and saves time. Long-grain rice can be used but yields a slightly looser texture.
Milk
Whole milk gives the richest result, but unsweetened almond milk, oat milk, or soy milk all work beautifully. Oat milk adds extra creaminess.
For dairy-free guidance, Healthline offers a helpful breakdown of plant-based milk options and textures.
Unsweetened Cocoa Powder
Use high-quality unsweetened cocoa powder for the best flavor. Dutch-processed cocoa creates a smoother, darker chocolate note while natural cocoa gives a lighter, classic taste.
King Arthur Baking explains the difference between cocoa powder types if you want to fine-tune flavor.
Sweetener
Maple syrup adds warmth and depth, while honey gives a floral sweetness. Granulated sugar works if you prefer a neutral profile. Adjust to taste.
Vanilla Extract
Vanilla enhances the cocoa and rounds out the sweetness. Do not skip it.
Salt
A small pinch sharpens chocolate flavor and balances sweetness.
How to Make Easy Cocoa Rice Pudding Cups
Step 1
In a medium saucepan, combine 2 cups cooked rice (360 g) and 2 cups milk (480 ml). Place over medium heat and bring to a gentle simmer, stirring frequently.
Step 2
Lower heat to medium-low and cook for 8 to 10 minutes until the mixture thickens and the rice becomes very tender. Stir often to prevent sticking.
Step 3
Whisk in 3 tablespoons unsweetened cocoa powder (15 g), 3 tablespoons maple syrup (45 ml), 1 teaspoon vanilla extract (5 ml), and a pinch of salt. Stir until smooth and glossy.
Step 4
Continue cooking for 3 to 5 minutes until the pudding coats the back of a spoon. If too thick, add a splash of milk.
Step 5
Remove from heat. Spoon into small jars or dessert cups. Serve warm or chill uncovered for 30 minutes, then cover and refrigerate.
Pro Tips for Success
- Stir frequently to prevent scorching on the bottom of the pan
- Bloom cocoa fully before serving to avoid bitterness
- Use warm milk when adjusting thickness
- Chill uncovered first to prevent condensation
- Taste and adjust sweetness at the end
- For extra creaminess, stir in Greek yogurt after cooling
- Portion immediately for clean presentation
Variations & Substitutions
- High-Protein: Stir in Greek yogurt or skyr after cooling
- Dairy-Free: Use oat or almond milk
- Naturally Sweetened: Add mashed banana instead of syrup
- Mocha: Add 1 teaspoon instant espresso powder
- Spiced: Add cinnamon or cardamom
- Texture Boost: Stir in chia seeds before chilling
If you love make-ahead chocolate treats, these No-Bake Brownie Bites (Fudgy & Healthy) on FlavorAndRecipes.com pair beautifully with this pudding for dessert boards.
Serving & Storage
Serving
Serve chilled for a thick, spoonable texture or warm for cozy comfort. Top with berries, coconut whipped cream, or shaved dark chocolate.
For a balanced dessert spread, serve alongside Healthy Greek Yogurt Brownies (Low Sugar & Fudgy) for contrast.
Storage
- Refrigerate in airtight containers for up to 4 days
- Do not freeze as texture will suffer
- Stir before serving if chilled
Conclusion
These Easy Cocoa Rice Pudding Cups prove that simple ingredients can create something truly special. Creamy, comforting, and endlessly customizable, this recipe belongs in your weekly rotation.
If you enjoyed this, try No-Bake Chocolate Pudding Cups (Healthy & Creamy) next for another chocolate-forward favorite.
⭐ Leave a rating
💬 Drop a comment with your favorite topping
📸 Share your photos and tag Flavor & Recipes
📩 Subscribe for cozy desserts delivered weekly
FAQs
Can I use leftover rice?
Yes, this recipe is designed for cooked rice and works best with leftovers.
Is cocoa powder bitter?
Not when balanced with sweetener and vanilla. Quality cocoa makes a big difference.
Can I make this sugar-free?
You can use monk fruit or stevia, adjusting carefully to taste.
Does this thicken more as it chills?
Yes. The pudding firms up noticeably after refrigeration.
Can kids eat this?
Absolutely. It is caffeine-free, alcohol-free, and family-friendly.
