Chilli Chocolate Rice Pudding
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is my favorite way to transform a humble bowl of rice pudding into something unexpectedly exciting. Dark chocolate and warming spices meet a subtle kick of chilli in a dessert that's ready in under an hour. The chilli beans add fiber and protein while keeping costs down, and honestly, the whole thing comes together so easily you'll be amazed. Each spoonful delivers that perfect balance of creamy sweetness with just enough heat to make your taste buds wake up. Trust me, once you try this, you'll never look at rice pudding the same way again.
Ella x
Ingredients
- 400long-grain rice
- 800 Lnon-dairy milk
- 20 gvegetable oil
- 150 gcaster sugar
- 100 gdark chocolate chips
- 120 gcanned chilli beans
- 8 gchilli powder
- 6 gsalt
- 4 gcinnamon powder
- 1½ mLvanilla extract
- 2egg
- 10 gginger
- 1 gcayenne pepper
Detail level
Instructions
- 1
Heat the oil in a large saucepan over medium heat. Add the diced ginger and cook for 2-3 minutes until fragrant.
- 2
Add the rice to the saucepan and stir to coat the rice with oil and mix with ginger. Cook for 2-3 minutes until the rice is lightly toasted.
- 3
Add the non-dairy milk, sugar, salt, cinnamon powder, and vanilla extract to the saucepan. Stir to combine and bring the mixture to a simmer.
- 4
Reduce the heat to low and add the dark chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
- 5
Add the canned chilli beans, chilli powder, and cayenne pepper to the saucepan. Stir to combine and cook for a further 2-3 minutes until the flavours have melded together.
- 6
Stir in the egg and cook for a further minute until the mixture is heated through.
- 7
Transfer the pudding to individual serving bowls and serve hot.
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