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