Chilled Summer Chocolate Rice Pudding ☀️
A delightful and easy-to-make chilled chocolate rice pudding, perfect for summer!
Equipment
- Medium Saucepan
- Small Bowl
- Whisk
Ingredients
- 1 cup Minute Instant Basmati Rice
- 2 cups whole milk
- 1 cup pistachio milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon chocolate syrup
- 2 tablespoons pistachios crushed
- 1 tablespoon kataifi
- 1 teaspoon shaved chocolate
Instructions
- Prep the Pudding Base: Grab a medium saucepan. Add your Minute Instant Basmati Rice, both whole milk and pistachio milk, sugar, and a pinch of salt. Place it over medium-high heat, stirring often until it gently starts to bubble.
- Simmer & Soften: Once bubbling, lower the heat to medium-low. Let it simmer gently for about 6 minutes, giving it a stir now and then to keep everything smooth and prevent sticking.
- Temper the Eggs: While the rice simmers, whisk your eggs and vanilla extract together in a small bowl until well combined. This step ensures a wonderfully creamy texture. To prevent the eggs from scrambling, slowly scoop a few spoonfuls of the warm rice mixture into the egg bowl, whisking continuously. This gradually warms the eggs.
- Thicken to Perfection: Carefully pour the egg mixture back into the saucepan with the rice, stirring constantly. Reduce the heat to low and cook for just 1 minute more, or until the pudding visibly thickens. Remember, a gentle simmer is key – do not let it boil at this stage.
- Chill and Garnish: Take the saucepan off the heat and let your delicious pudding sit for 30 minutes. This resting time helps it thicken beautifully. For a perfect summer treat, serve it chilled! Drizzle with chocolate syrup, sprinkle with crushed pistachios, a touch of kataifi for an optional crispy crunch, and a few shavings of chocolate.
Notes
Store any leftovers in the fridge in an airtight container for up to 3 days.
Nutrition per serving: Calories: 285, Total Carbs: 45g, Net Carbs: 42g, Fats: 13g, Protein: 11g.
