ORANGE-CHOCOLATE RICE PUDDING

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

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

There are no comments yet!