A decadent, smooth homemade chocolate pudding that has been made in our family since the 1950s. The brown skin that develops when pudding cools is our favorite part! If desired, add whipped cream to the top.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon butter
- ¾ cup chopped yellow onion
- 1 (10.5 ounce) can condensed beef consomme
- 1 (7 ounce) can mushroom stems and pieces
- 1 ¼ cups instant white rice (such as Minute®)
Instructions
- Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
- Add consomme and mushrooms; bring to a boil.
- Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 827 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
WOW! I had my doubts with this one due to the instant and canned products combined. It was excellent! Needed black pepper added in the end but still giving it 5 stars for ease. A couple of things to note here and that is to make sure you get the onions nice and brown. It is key to get that depth of flavor. The other thing is that the recipe didn’t call for draining the mushrooms but you need to in order for it to not be soupy. The amount of mushrooms looks to be a lot when you add them but the amount was the perfect ratio to the rice. Serving size is saying 3 but it will definitely serve 4. I will make this often on busy weeknights.