| Total: | 3 hr 42 min |
| Prep: | 2 min |
| Inactive: | 3 hr |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
| Total: | 3 hr 42 min |
| Prep: | 2 min |
| Inactive: | 3 hr |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 cups whole milk
- 2/3 cup Arborio rice
- 3/4 cup sugar
- 1 1/2 teaspoons orange zest (from 1 medium orange)
- 1 vanilla bean, split lengthwise
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 tablespoons orange liqueur
- 1 cup semisweet chocolate chips
Instructions
- In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
- Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 343 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 7 g |
| Cholesterol | 15 mg |
| Sodium | 69 mg |
| Serving Size | 1 of 8 servings |
| Calories | 343 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 7 g |
| Cholesterol | 15 mg |
| Sodium | 69 mg |
Reviews
Recipe took way longer for rice to cook and liquid to thicken. I also agree it was way too sweet. I made half chocolate and left half orange flavored. I preferred the orange flavor even though I LOVE chocolate. Will make it again, but will try less sugar
I made this recipe exactly as described. It turned out perfectly. I did mot have any issues with the grainy texture described by previous reviewers. If I were to make it again I might substitute dark chocolate for the chocolate chips. This is strictly because I am a dark chocolate lover. My husband and 12 year old son thought it was perfect as is.
I love Giada’s recipes, and they are always so tasty! This sounded so interesting for a rice pudding, so I tried it yesterday. I followed the recipe to a tee, but it was far too sweet…(and I LOVE sweets!. Maybe next time I will cut on the sugar- it is quite heavy and dense, so I think so much sugar plus the chocolate is a bit much..
Tasted good, but the texture is kinda weird after chilling it in the refrigerator. I would recommend letting the rice pudding come to room temperature first, and then chill it.
The Bomb!
Why can’t people just follow the recipe The first time? Then do their own thing?
Definitely bring to a boil before simmering – I glazed over this step and had to repeat – worth it all though – delicious!
It was seriously delicious! I didn’t put anything orange in it, just the chocolate, and it was awesome. I did like it better warm, but it was super yummy anyway.
Delicious recipe but I altered it following past reviews which I believe were correct. I actually only used 1/4 cup of chocolate chips. Definitely decrease sugar to 1/2 cup. I also used vanilla extract instead of bean for convenience. The base with the orange zest prior to adding chocolate was just as delicious on its own.
I love this recipe. I don’t have whole milk, so I end up halving 1% with heavy cream instead. When it’s cold, it’s almost like fudge!