Rice Pudding with Chocolate and Cinnamon
This Latin American rice pudding merges creamy comfort with rich chocolate depth. Arborio or short-grain rice absorbs two types of milk—condensed and evaporated—creating an ultra-smooth, custard-like texture that clings to each spoonful. A cinnamon stick infuses warmth while Mexican chocolate tablets add bitter-sweet notes and subtle spice. The dish balances sweetness with complexity, appealing to those seeking nostalgic, homey desserts with sophistication. Serve warm after dinner or as an afternoon treat. This version distinguishes itself by cooking the rice directly in the milk base with chocolate from the start, rather than preparing rice separately—a technique that deepens chocolate flavor throughout and reduces steps.
Ingredients
- 1 taza rice, soaked
- 3 tazas water
- 1 lata condensed milk
- 1 cinnamon stickground cinnamon0.25 tspconf:3Full guide →
- 1 lata evaporated milkheavy cream1:1 ratioconf:4Full guide →
- 2 tablillas Mexican chocolate tabletscocoa powder plus cinnamon and sugar blend1 tbsp cocoa+pinch cinnamon per tabletconf:2
Instructions
- 1
Soak the drained rice in hot water for 20 minutes, then drain thoroughly
- 2
Heat water with the cinnamon stick until boiling
- 3
Add the drained rice and chocolate tablets to the boiling water and cinnamon
- 4
Once rice is tender, after about 10 minutes, stir in the condensed milk and evaporated milk
- 5
Continue cooking for 20 to 25 minutes
- 6
Remove from heat, let cool slightly, and serve warm or at your preference
Tips
Soak rice beforehand to ensure even cooking and creamier texture. This hydrates the grains so they absorb the milk mixture more uniformly, preventing hard or undercooked pieces in your final pudding.
Use authentic Mexican chocolate tablets (like Abuelita or Ibarra) for proper flavor profile. Standard cocoa powder lacks the traditional spice notes and won't dissolve smoothly into the creamy base.
Stir occasionally during the final 20-25 minute simmer to prevent sticking and scorching on the pan bottom. This ensures even heat distribution and consistent texture throughout the pudding.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop with splash of milk to restore creaminess.
Prepare through final cooking step. Cool completely, refrigerate overnight. Warm before serving.
Serve warm in bowls. Pairs well with fresh fruit, dulce de leche drizzle, or cinnamon sugar sprinkle on top.
Common Mistakes
Skip soaking to avoid gritty, undercooked rice in the finished pudding
Add milk too early to avoid curdling or splitting of the custard base
Neglect stirring to avoid burned or stuck rice on pan bottom
Substitutions
FAQ
Can I use regular chocolate instead of Mexican chocolate tablets?
Regular chocolate works but loses traditional flavor. Mexican chocolate includes cinnamon and almonds ground in. Chop dark chocolate finely and add extra cinnamon and nutmeg to approximate the authentic spiced profile.
What if I don't have evaporated milk?
Use heavy cream, whole milk, or coconut milk in equal ratio. Heavy cream yields richest result. Whole milk creates thinner pudding requiring longer cooking. Coconut milk adds tropical note but changes flavor profile noticeably.
How long does this rice pudding keep in the fridge?
Properly stored in airtight container, it lasts 4 days maximum. After 3 days, texture thickens significantly as rice continues absorbing liquid. Reheat with added milk to restore original consistency and prevent spoilage.