For the holidays and Christmas, I love the festive color and flavor combination of the chocolate, cranberry and pistachios. Along with the fruit and nuts, there’s vanilla and nutmeg. In keeping with the festive theme, you should also check out my recipes for Chocolate & Pistachio Bark, White Hot Chocolate.
How do you like your rice pudding?
Are you team thick or team saucy? I’m team saucy. If you like it stick to the wall thick, you can cook it longer. It will thicken when you take if off the heat. To achieve the creamiest consistency possible, I like to cook the rice in the milk instead of water so it absorbs the milk and not water and that makes this an easy, one-pan dessert. This way, no thickener is needed and the rice takes on all of the flavors. This easy dessert is so easy to make and can be made ahead for your holiday dinner. Just refrigerate when it’s ready, then reheat in a heavy bottom pan. If it’s too thick, whisk in a little warm milk until it is the consistency you like. You can serve this cold, room temperature or warm. I love it warm, because there’s nothing more comforting. What chocolate is best to use? I use a bar that I would eat, not baking chocolate. Baking chocolate does not melt as well as a good bar of chocolate that you eat. Dairy Free Option I also have a delicious Oat Milk Rice Pudding with a brûlée top. Almond, soy or any non-dairy milk you like will work. If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
