On a cool fall evening, a warm bowl of rice pudding may be just what you need to cozy up. This healthier version uses chocolate soymilk instead of cream or whole milk plus melted chocolate. Yet it’s creamy, comforting texture is everything you expect from a traditional rice pudding.
- 1 teaspoon Cinnamon
- ¼ cup Sugar
- 1 pinch Kosher salt
- 4 cups Chocolate soymilk
- 1 cup Arborio rice
- 2 tbsp cocoa powder
- 1 Large Eggs
- ½ cup Dried cranberries
- Whisk together chocolate soymilk (may also use chocolate lowfat milk), cinnamon, cocoa powder, and sugar in a medium pot. Add arborio rice and let mixture simmer over medium-low heat, stirring every couple minutes, until rice has absorbed most of the milk (about 25 minutes).
- In a small bowl, beat the egg with a fork or small whisk. Stir a spoonful of the rice mixture into the egg, and repeat this 3-4 more times or until you've "tempered" the egg (slowly heating it up so it doesn't scramble).
- Turn heat to low. Stir the egg mixture into the chocolate rice and stir until mixture is pudding consistency. If it's too runny and the rice is crunchy, put the lid on the pot and let it cook for another 10 minutes, watching carefully to make sure it doesn't overflow. If it's too thick, add more milk. If you'd like a thicker pudding, whisk 1 Tbsp cornstarch with 2 Tbsp water and stir this mixture into the rice pudding. Let cook an additional 5 minutes.
- If desired, stir in dried cherries or dried cranberries. May also add a handful of toasted sliced almonds for some crunch.
- Let cool at least 10 min, then serve warm. Or, chill and serve cold with a dollop of whipped cream