Chocolate Rice Pudding is a traditional dessert originating from Mexico that combines the creamy texture of rice with the intense flavor of chocolate. Although it is known by this unique name in Mexico, in other Latin American countries, similar recipes are found under different names, such as "Arroz con leche con chocolate" in Colombia or "Budín de arroz con chocolate" in Argentina. This dessert is a variant of the classic rice pudding, to which chocolate is added to give it a richer and more decadent flavor. Its origin dates back to the fusion of indigenous culinary techniques with ingredients brought from Europe, such as cocoa and condensed milk, products that helped popularize this delicious dish in the region.
This dish, traditionally prepared for celebrations or as a comforting sweet, has transcended borders and each country adds its personal touch. The combination of soft rice with the creaminess of chocolate and the velvety texture of whipped cream on top make "Chocolate Rice Pudding" an irresistible dessert any time of the year.
How to Prepare Chocolate Rice Pudding
To begin, preheat the oven to 325 °F. Grease a low soufflé dish with butter, making sure to cover the entire surface well to prevent the mixture from sticking.
In a medium saucepan over low heat, combine the condensed milk with the semisweet chocolate. Cook, stirring constantly, until the chocolate has completely melted, approximately 5 minutes.
Gradually add the unsalted butter and stir until it is completely melted. Then remove the saucepan from the heat.
Carefully whisk the milk into the chocolate mixture. Incorporate the egg yolks along with 2 teaspoons of vanilla extract and mix until combined.
Add the long-grain rice and mix carefully so the rice is well coated with the chocolate mixture.
Pour the mixture into the prepared soufflé dish and bake for 30 minutes. You will notice that the center will be slightly loose, which indicates perfect cooking.
Let it cool on a rack and then refrigerate, covered, until well chilled.
Before serving, whip the whipping cream in a large bowl until it thickens slightly. Add the remaining teaspoon of vanilla extract and the powdered sugar, and whip until the cream is firm.
Spread the whipped cream evenly over the chocolate rice pudding. Using a vegetable peeler, shave the piece of semisweet chocolate over the top to create decorative chocolate curls.
Finally, refrigerate until ready to serve to maintain the freshness and perfect texture of this delicious dessert.
