Mexican Chocolate Rice Pudding

Not only is this 5 ingredient Mexican Chocolate Rice Pudding an easy to make cool & creamy treat, but it is practically guilt free as well...

As a Blue Diamond Tastemakers blogger, I am sharing with you all this recipe for an easy to make & healthier Mexican Chocolate Rice Pudding. This post is sponsored by Almond Breeze Almondmilk.

I have been a long time fan of a good homemade rice pudding. From my first creamy bite of it as a kid, I have been hooked. There is just something comforting about wrapping your hands around a warm bowl of it and digging in. And typically, rice pudding has been a sweet treat that I have always associated with the fall and winter... up until now. ;)

When I got my hands on a carton of Almond Breeze Almondmilk Chocolate and was asked to create an Easy as Breeze recipe for summer, rice pudding was not the first idea that popped into my head at all. In fact, I was thinking a creamy ice pop or maybe a smoothie... but then the wheels started turning. Why not give one of my favorite cold weather desserts a cool and creamy summertime makeover?

I combined together my love for rice pudding and Mexican chocolate in this easy to make stove top (no baking required!) 5 ingredient Mexican Chocolate Rice Pudding. In case you may not be familiar with Mexican chocolate, it is basically delicious chocolate with a hint of cinnamon and a little kick of heat from a pinch of cayenne pepper... 

Mexican Chocolate Rice Pudding

by Frugal Foodie Mama

Prep Time: 5 minutes

Cook Time: 25-30 minutes

6074025

Ingredients (6 servings)

• 3/4 cup basmati rice
• 1/4 cup sugar
• 1 cinnamon stick
• 3 1/2 cups of Almond Breeze Almondmilk Chocolate
• pinch of Kosher salt
• pinch of cayenne pepper
• Ground cinnamon, whipped topping, & sliced almonds for topping (optional)

Instructions

Using a small wire mesh colander, rinse the basmati rice well. Place the rinsed rice, sugar, cinnamon stick, salt, cayenne pepper, and 1 cup of the chocolate almondmilk in a large saucepan.

Cook over medium-low heat stirring occasionally until the milk is absorbed. Gradually add in the remaining almondmilk, 1/2 cup at a time letting the milk completely absorb before adding more. Continue this process until all the milk has been used. After 25-30 minutes, your rice pudding should be thick and creamy.

Let cool to warm. Serve immediately topped with whipped topping, ground cinnamon, and almond slices, if desired. This rice pudding can also be served cold.

Cover and store any leftovers in the fridge for up to 5 days.

Enjoy!

Adapted from this recipe for Almond Breeze Vegan Rice Pudding from Baked Bree.

Powered by Recipage

I loved serving this Mexican Chocolate Rice Pudding chilled with a little dollop of whipped topping and a few almond slices, but you could certainly serve this warm if you wish.  And I also loved that this pudding was made entirely on the stove top in around 30 minutes. Most traditional rice pudding recipes are cooked on the stove top and then baked which would have made for one hot kitchen in the middle of summer. ;)

Which of your favorite cool weather desserts would you make over into a summertime treat?

This "Easy as Breeze" post is sponsored by Almond Breeze Almondmilk. For more "Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook, Twitter, Instagram and Pinterest.



If you loved this chocolaty recipe, you might also like my...

Hot Cocoa Ice Cream

Mexican Hot Chocolate Cookies

Triple Chocolate Tiramisu