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“I've been keeping this recipe clipping so long, I've forgotten where it came from. A nice change from the traditional white rice pudding with raisins.”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F.
  2. Beat together eggs; half-and-half or whole milk; sugar; cocoa; and vanilla in a large bowl with a rotary beater or wire whisk.
  3. Stir in rice and chocolate.
  4. Pour custard mixture into a 1-1/2- or 2-quart casserole. Place dish in a 13x9x2-inch baking pan set on an oven rack. Carefully pour 1-inch of boiling water into the baking pan.
  5. Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
  6. Stir together brown sugar and cornstarch in a saucepan. Stir in water, chocolate syrup, and molasses.
  7. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.
  8. To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons sauce over each serving.

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