Orange chocolate rice pudding is as decadent and amazing as it sounds. This non-traditional rice pudding is a treat that your family will love!
My kids tried it and declared that I am the greatest cook that has ever roamed the earth!! While I totally agree that this recipe deserves every ounce of praise that it gets, I am not so sure that I can be lumped in with the master chefs of the world. Especially since I am just trying not to burn down the house when I cook, haha. Although, I am sure that Giada De Laurentis would love hearing how her slightly adapted recipe inspired such high accolades from the pickiest eaters in the world.
Okay, let’s get back to this spoon licking good dessert. The velvety texture and the vibrant orange flavor that peeks through the rich chocolate are like nothing you’ve ever experienced when eating rice pudding. It is worthy of ALL the praise! I promise.
You start it off like a normal rice pudding….
Simmer your left-over rice in some sweetened half and half along with a split vanilla bean and the zest of two oranges. Let it thicken up and then fish out the vanilla bean. Next, stir in two slightly whipped eggs and a cup of half and half. Beat it for two minutes and then take it off the heat. Immediately stir in your cocoa powder, orange liqueur, and cinnamon. Now, add in your high-quality chocolate chips and stir it all together until they melt into the rice pudding. Remember, the better your ingredients taste, the better your rice pudding will be!! 🙂
When you are ready to serve, top it with some fresh blackberries and a dusting of cinnamon.
- 3 cups of leftover rice
- 4 cups of half and half
- 1 vanilla bean, split in half lengthwise
- Zest of two small oranges (about 1 and 1/2 to 2 T worth)
- ½ teaspoon of salt
- 2/3 cup of sugar
- 2 eggs, beaten
- 3 T good orange liquor
- 1 T good cocoa powder
- 1 cup of semi sweet chocolate chips
- 1 teaspoon of vanilla extract
- 2 T butter
- Cinnamon to taste
- Add the cooked rice, 3 cups of milk, split vanilla bean (scrape the seeds from it and add that into the milk separately), sugar, orange zest and salt into a heavy saucepan. Let that simmer until it is nice and thick (be sure to stir it, so that it doesn't burn to the bottom of the pan). It will take about 20 minutes.
- Once it is thick, remove the vanilla bean and stir in the beaten eggs and the remaining cup of milk. It is important to stir this consistently, so that the eggs don’t curdle. Allow it to thicken up and give it enough time to cook the eggs (remember keep stirring!). It will take about 2 minutes.
- Remove the pudding from the heat, and stir in the cocoa powder, orange liquor, vanilla, and cinnamon. Finally, stir in the butter and chocolate chips. Once the butter and chocolate chips have melted, you can eat it piping hot, or you can add some plastic wrap to the top, so that a skin doesn’t form and allow it to cool. It’s great either way! Serve topped with blackberries and a little extra orange zest.
BEFORE YOU LEAVE, BE SURE TO CHECK OUT THESE OTHER RECIPES THAT WILL ROCK YOUR SOCKS OFF!