How To Make Cozy Cocoa Rice Pudding
Enjoy a decadent comfort food with this cocoa rice pudding. It bakes the rice in a blend of milk, vanilla, and some dried cranberries for added sweetness.
- ¼cupcocoa powder
- ½cupbrown sugar
- 2cupsrice,cooked, or use leftovers
- ½cupdried cranberries,optional
Preheat the oven to 350 degrees F.
Use the wooden spoon to combine the cocoa powder, brown sugar, and salt in the mixing bowl. Add a splash or two of the milk of about 1⁄4 cup. Whisk until smooth.
Crack the eggs into the mixing bowl and discard the shells. Add the vanilla and the rest of the milk to the bowl. Whisk to combine.
Stir the rice and the cherries into the mixture with a wooden spoon. Transfer the pudding to the baking dish or ramekins.
Bake for 30 to 45 minutes. Smaller dishes bake faster.
Use potholders to take the dish out of the oven. The middle should still jiggle a little when the dish is shaken. It will firm up as it cools. Let it cool for 5 minutes.
Serve and enjoy!
- Calories: 286.47kcal
- Fat: 3.53g
- Saturated Fat: 1.52g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.13g
- Polyunsaturated Fat: 0.52g
- Carbohydrates: 57.34g
- Fiber: 1.43g
- Sugar: 15.78g
- Protein: 6.99g
- Cholesterol: 63.80mg
- Sodium: 285.08mg
- Calcium: 68.40mg
- Potassium: 170.98mg
- Iron: 1.16mg
- Vitamin A: 43.34µg
- Vitamin C: 0.02mg
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