This is the most delicious recipe for rice pudding you’ve ever done! It is our family recipe that my mother always made when I was a kid!

All I did was add chocolate couverture!


For the rice pudding
  • 250 gr Arborio rice, or rice for risotto
  • 500 ml water
  • 500 ml milk, 3,5% fat
  • 400 ml heavy cream
  • 150 gr granulated sugar
  • 1 teaspoon vanilla
  • 2 teaspoon cinammon
  • 100 gr chocolate cuverture
Toppings You can choose from goji berries and cranberries to almonds and macadamia nuts!


  • Place a pot over medium heat.
  • Add the rice, water, milk and heavy cream.
  • In a small food processor, beat the granulated sugar, vanilla and cinammon, until finely ground.
  • Add the aromatic mixture to the pot.
  • Add the chocolate and stir.
  • As soon as the mixture comes to a boil, lower heat to medium low and simmer for 20-25 minutes until the rice is cooked and the mixture thickens.
  • Stir every 5 minutes or so, making sure the rice doesn’t stick to the bottom of the pot.
  • When ready, remove from heat, cover with lid and let it rest for 5 minutes.
  • Divide equally in to serving bowls.
  • Decorate with your favorite toppings.
*You can serve it warm or cold. If you like it cold, refrigerate to chill.

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