Triple Chocolate Rice Pudding

If you had told me 5 years ago that one day I would be a crazy dessert blogger,
I may not have believed you.
And then, if you had told me that I would post a recipe for rice pudding on that dessert blog, I would have most definitely not believed you.
Because I have never liked rice pudding. It’s made from a dinner food, has a weird texture– and besides, who wants to waste their time on something like rice pudding when you could be eating cookies, cupcakes, and ice cream?? It never made sense to me.
Not until Pudding on the Rice came to town.
Pudding on the Rice is a gourmet rice pudding restaurant– set up kind of like an ice cream shop.
I don’t remember why I tried it for the first time.
Maybe my husband was pressuring me, I really don’t know.
I do remember that the first flavor I tried was “Ebony and Ivory.”
Basically chocolate and more chocolate.
I kind of hoped I wouldn’t taste the rice through the chocolate.
O. M. G. It was spectacular. Seriously, seriously good.
Ridiculously thick and creamy, so rich and decadent. Who knew??
I’ve eaten buckets of Pudding on the Rice rice pudding. Buckets. For real.
And let me tell you folks– that stuff is not low cal on any planet.
While it wasn’t my sole intention to create a lower calorie version of the pudding,
(I simply wanted to get my rice pudding fix after they packed up and left town)
my version is significantly better for your waistline than the original stuff.
And, truthfully, I can’t even tell the difference.
It doesn’t get any better than that!
Triple Chip Rice Pudding
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Ingredients
  • 8 oz. Cool Whip (I use Free)
  • 1 c. skim milk
  • 1 small box Chocolate Instant Pudding mix (Sugar Free, Fat Free)
  • 1 c. cooked White Rice
  • 1/4 c. Milk Chocolate Chips*
  • 1/4 c. White Chocolate Chips*
  • 1/4 c. Semi-Sweet Chocolate Chips*
Instructions
  1. Cook rice*** according to directions on package to yield 1 cup. Place cooked rice in a ziplock bag, pressing out all the air, and let chill in an ice bath.
  2. Whisk together the milk and pudding mix until slightly thickened.
  3. Immediately whisk in the cool whip.
  4. Fold in the chilled rice, breaking up any chunks.
  5. Fold in the chocolate chips.
  6. Best if chilled for a few hours or overnight**.

*I know it goes against your natural instinct, but go scant on the chocolate chips. Otherwise, they’ll totally overwhelm the pudding and it’s not nearly as good.
**This way the pudding has time to soak into the rice.
***Great use for leftover rice, but it’s worth the effort of cooking rice especially for this if you have to.

 

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.