Homemade Chocolate Rice Pudding From Scratch

Rinse the rice under cold water. From experience, I've learned that this is a critical step, as it washes away excess starch and prevents the rice from clumping together during cooking.

Combine the rinsed rice with water in a medium-sized pot and bring it to a boil. Simmer on low heat for 15 minutes or until the water has been absorbed.

As you're boiling the rice, simultaneously whisk the milk, sugar, cocoa powder, and salt in a separate bowl. I recommend sifting the cocoa powder beforehand to ensure it blends smoothly and avoids any lumps.

Once the rice has absorbed the water, add your mixed ingredients to the pot with the rice. Stir well.

Cook it on a low heat for 30-35 minutes. Make sure to stir occasionally to prevent the rice from sticking to the pan, making sure your pudding stays creamy and rich.

When the mixture has thickened to a pudding-like consistency, remove from heat. Then, stir in the vanilla extract. This produces that signature dessert aroma that we all love.

Divide the pudding among individual serving dishes. Allow it to cool at room temperature before chilling in the refrigerator for a couple of hours.

Serve each bowl of pudding with a dollop of whipped cream on top.