Best Orange Chocolate Rice Pudding Recipes

CHOCOLATE-ORANGE RICE PUDDING

Chocolate-Orange Rice Pudding image

An American tweak from an all-time favorite Filipino comfort food Champorado. This can be served either hot or cold. Sprinkle some orange zest for garnish or splash evaporated milk over it before serving.

Provided by Joanna Lynne Cortina

Categories World Cuisine Recipes Asian Filipino

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

5 ½ cups milk
1 cup Arborio rice
⅔ cup white sugar
2 tablespoons orange juice
1 ½ teaspoons grated orange zest
2 tablespoons orange liqueur
1 tablespoon unsweetened cocoa powder
1 cup semisweet chocolate chips

Steps:

Stir milk, rice, sugar, orange juice, and orange zest together in a heavy saucepan; bring to a boil, reduce heat to medium-low, and cook, stirring frequently, until the rice is tender and the mixture is thickened, 35 to 40 minutes.
Remove the saucepan from heat. Stir orange liqueur and cocoa powder through the rice mixture; add chocolate chips and stir until melted into the pudding.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 60.6 g, Cholesterol 13.4 mg, Fat 9.7 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 5.9 g, Sodium 71.5 mg, Sugar 37.7 g

ORANGE-CHOCOLATE RICE PUDDING

Orange-Chocolate Rice Pudding image

Fill your kitchen with the aroma of orange peel and Mexican cinnamon sticks simmering in chocolate rice pudding. This Orange-Chocolate Rice Pudding will please any dessert fans.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 11

Ingredients

1 orange
2 qt. (8 cups) water
1-1/2 cups long-grain white rice, uncooked
2 Mexican cinnamon sticks (canela)
2 cups 2% milk
1 can (12 oz.) evaporated milk
1 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
3/4 cup thawed COOL WHIP Whipped Topping
1/4 tsp. ground Mexican cinnamon (canela)

Steps:

Use vegetable peeler to remove peel from half the orange; place in large saucepan. Cut remaining peel and white membrane from orange; discard. Cut orange into sections.
Add water, rice and cinnamon sticks to orange peels in saucepan; stir. Bring to boil; cook on medium-low heat 20 min. or until rice is tender. Drain in colander. Remove orange peels and cinnamon sticks; discard.
Return rice to saucepan; stir in 2% milk, evaporated milk and sugar. Cook on medium heat 20 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in sour cream.
Spoon half the rice mixture into medium bowl. Add chocolate; stir until melted. Spoon 1/3 cup chocolate mixture into each of 12 dessert dishes; cover with remaining plain rice mixture. Cool to room temperature.
Serve desserts topped with COOL WHIP, ground cinnamon and orange sections.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.9096 g, Sugar 0 g, Protein 5 g