CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY

Chocolate Milk Creamy Rice Pudding Made the Old Fashioned Way image

This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.

Provided by Persian Berry 2011

Categories Dessert

Time 4h10m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup medium grain white rice
1/2 cup arborio rice
1/2 cup raw sugar (or granulated or light brown)
1/8 teaspoon salt
1 (12 ounce) can evaporated milk
1 half gallon cold whole chocolate milk (I look for whole milk for this as the original recipe I started with said skim doesn't work but 2% w)

Steps:

Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
Set oven temperature to 275 degrees F.
Move shelf to low center and keep dish near the front so you can just reach in and stir.
Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
Cook for 40 minutes, reach in with fork and stir.
Cook for another 40 minutes, reach in and stir.
By this time the rice might have started swelling.
Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
Cook for another 30 minutes and stir, most of the rice will not have clumped again.
Fairly early on a skin will form on top, just stir it all back in each time until the last.
After another 30 minutes, it should be about done so stir once more.
Some of the rice should be floating near the top and it will look runny.
Bake another 20 to 30 minutes; I let skin form on the final cooking.
Remove from oven and set on trivet to cool.
It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
It thickens as it cools.
Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
If it works for you, you can add cinnamon, raisins, or try other ideas.
I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
The cooking time may be up to 1/2 hour more than stated.