Chocolate Rice Pudding With Raspberry Sauce Recipe


Cooking Time1 Hr 0 MinDifficulty LevelEasy
Health IndexJust EnjoyCourse
Main Ingredient


 Water2 Cup (32 tbs)
 Half and half2 Cup (32 tbs)
 Sweetened dark chocolate4 Ounce, chopped
 Cooked rice1 1⁄2 Cup (24 tbs)
 Sugar1 Cup (16 tbs)
 Ground cinnamon1 Teaspoon
 Vanilla extract1 Teaspoon
 Eggs2 , beaten
 Raspberries1⁄2 Pint
 Balsamic vinegar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2598 Calories from Fat 761

% Daily Value*

Total Fat 86 g132.2%

Saturated Fat 48.9 g244.3%

Trans Fat 0 g

Cholesterol 602.1 mg200.7%

Sodium 345.2 mg14.4%

Total Carbohydrates 420 g139.9%

Dietary Fiber 26.3 g105.3%

Sugars 291.3 g

Protein 40 g79.9%

Vitamin A 45.9% Vitamin C 112.4%

Calcium 68.6% Iron 66.2%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350°F. Fill a large baking pan with 2 cups water. Have a 1 1/2-quart baking dish ready, but do not grease it.
2. In a medium saucepan over medium heat, cook the half-and-half and the chocolate, stirring, for 3 minutes, or until the chocolate is melted.
3. In a medium bowl, combine the rice, 3/4 cup sugar, cinnamon, vanilla extract, and eggs. Whisk the half-and-half mixture into the rice mixture.
4. Pour into the baking dish and place the baking dish in the water-filled pan. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
5. Meanwhile, place the berries into a food processor or blender. Process until smooth.
6. Place the berries into a small bowl with the remaining 2 tablespoons sugar and the vinegar. Serve the sauce over the pudding.