Description
A creamy and chocolatey rice pudding.
Tools: pot, spoon
Ingredients
- 1 cup white rice
- 6 cups of whole milk
- 2 cups water
- 80 grams piloncillo (aka rapadura, panela, unrefined sugar)
- 90 grams Mexican hot chocolate (1 disk of Ibarra/Abuelita brands)
If you do not have Mexican hot chocolate: substitute 45 grams (1/2 cup) of cacao liquor, 50 grams of sugar, ½ teaspoon of Mexican cinnamon. - 1 teaspoon of vanilla (optional)
Instructions
- Rinse rice, place in pot with water and milk and simmer for 20 minutes. Stir every 5 minutes.
- After these 20 minutes, add all ingredients and stir constantly to avoid spilling and sticking.
- Remove from heat after rice fully cooks and when it is your desired consistency. About 10-20 minutes later. The rice will dry out as it cools. So if you want a creamy rice pudding, remove from heat when it still has some liquid. But make sure the rice is cooked. You can always add a splash of water if it gets too dry.
Notes
You can add more or less chocolate or sugar, make it to your personal taste. You can substitute brown rice for the white rice. You can also use regular white sugar to substitute the piloncillo.
- Category: rice pudding
- Method: stovetop
Keywords: rice pudding, arroz con leche, stovetop desserts, chocolate desserts, Latin American desserts