Notes of vanilla, cinnamon and cayenne pepper compliment the chocolate flavor of this exotic rice pudding. Plus, it’s a smart way to use any leftover rice from a takeout order! This recipe was created by Chris and Amy White, who write the blog A Couple in the Kitchen.
Serves 4
- 2 cups reduced-fat (1% or 2%) milk
- 1/3 cup granulated sugar
- 2 tablespoons cocoa powder
- 2 cinnamon sticks
- 1/4 teaspoon cayenne pepper
- 1 vanilla bean, split in half lengthwise
- 2 cups cooked rice
In a medium saucepan over medium heat, combine milk, sugar, cocoa powder, cinnamon sticks and cayenne pepper. Using a paring knife, scrape the vanilla seeds from the pod and add to the milk mixture with the pod. Cook, stirring often, for 3- minutes, or until bubbles start to form at the edges of the pan and the milk begins to steam.
Remove the cinnamon sticks and vanilla bean pod. Stir in the rice and bring to a gentle boil. Reduce heat to low and simmer, stirring often, 20 minutes or until the mixture has thickened to the consistency of porridge. Pour into a bowl and let cool, then cover and chill until firm.
(1 votes, average: 4.00 out of 5)
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