It’s Wednesday, and I need some rice pudding. Preferably chocolate.
There we go. Much better.
This is Chocolate Rice Pudding!
AuthorRetroRuth
From White House Milk Company, 1935
Tested Recipe!
[cooked-sharing]
Boil rice in salted water until tender. (I boiled mine for about 15 minutes.) Do not drain.
Mix sugar and cocoa, add to rice. Add milk.
Bake in a slow oven (300 degrees) for about 1½ hours, stirring twice during the first hour. Allow to brown during the last half hour. Serve hot or cold
Yield: 4-5 servings
Ingredients
Directions
Boil rice in salted water until tender. (I boiled mine for about 15 minutes.) Do not drain.
Mix sugar and cocoa, add to rice. Add milk.
Bake in a slow oven (300 degrees) for about 1½ hours, stirring twice during the first hour. Allow to brown during the last half hour. Serve hot or cold
Yield: 4-5 servings
Notes
Everyone was sick again this week at our house. We seem to have a perpetual cold/flu this year. Is anyone else experiencing this? In any case, I needed something easy with the possibility of being delicious for this week. I shelved the gelatin recipe I was planning on making (Tom wouldn’t have been able to taste it anyway) and picked this one. Mostly for the ease factor. The long cooking time in the oven was a definite plus.
Also, chocolate.
This recipe is from The White House Milk Company that was located in Manitowoc, Wisconsin. White House Milk was a subsidiary of Great Atlantic and Pacific Tea Company (A & P Company), and set up an evaporated milk canning facility in the heart of cow country. In 1929 the facility was taking in and processing 40,000 pounds of milk per day, which was the most in the world at that time. During World War II, White House Milk played an important part in the war effort, running three shifts daily to can enough milk for troops overseas. By 1953 they were processing 185,000 pounds per day.
This pamphlet dates from 1935. Baked rice pudding recipes seemed to be very popular at this time and were pretty common, but this one drew me because of the chocolate!
Like a giant bowl of chocolate rice milk.
Side Note – I used a medium grain rice for this dish, Nishiki rice, that is used for making sticky rice. I think the texture of this rice makes really nice rice pudding!
It ended up looking like a brownie when it came out of the oven. I cooled it in the fridge for a few hours, and it firmed up even more. A little whipped cream, and we were ready to go!
“How is it?”
“Sticky, but really good.”
The Verdict: Delicious
From The Tasting Notes –
A good recipe. It was easy to make and the finished product was deliciously chocolaty. The salt added a great note to it and really balanced it out. Needless to say, this was very rich, a little chewy and had a thick texture. A little goes a long way, especially if you add whipped cream to it. That being said, Tom still managed to finish three servings.
Sources: Delicious Milk Made Dishes – White House Milk Company, 1935
http://www.usgennet.org/usa/wi/county/clark/3data/60/60128.htm
I’m kind of confused by boiling the rice first – every baked rice pudding recipe I know of relies on the oven to do all the cooking. I love that baked rice pudding just involves shoving it all in the oven so I’d be tempted to skip the pre-cook…
I thought this was the same as champorado (Philippine chocolate rice porridge – http://burntlumpiablog.com/2009/11/champorado-breakfast-of-champions.html) but then saw that it was baked. Glad it turned out well, though, and hope you feel better soon!
PS Champorado is also great comfort food – even when eaten with dried fish!
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What did Alex think? I would imagine that thick. gooey chocolatey rice pudding with whipped cream would be a hit- just the thing to take your mind off being sick, at least for a little while.
Probably a good idea to pass on the gelatin-it’s better to be healthy to tackle some of those concoctions, plus you want Tom to fully appreciate the flavors.
She loved it! She ate a lot more of the whipped cream on top then the rice pudding, but she ate quite a bit of her serving and said it was “Vewy yummy!” 🙂
Yeah, I want to make sure he can taste every single scraggly bit of a gelatin. Otherwise, what’s the point?
Hi,
Made it with Dutch Chocolate, 1/3 cup of sugar and basmati rice. Took a little taste before putting it in the frig. I like it. I agree, it is really balanced. Thanks for sharing it.
Made it in preparation of the 18+ of snow that we (Washington, DC) will get this weekend. This will be my energy bar as I attempt to shovel snow.
Can I sub Lactaid for the evaporated milk, do you think? No can do the lactose.
Everyone in this town seems to have miserable bronchitis that can’t be killed.
Rice pudding is a fav and spouse is from Wisconsin( although not that god forsaken manitiwoc county, thankfully). Must put on “to make” list.
Hi! You should be able to, it just won’t be as creamy as if you added evaporated milk. If you try it and it ends up being a bit watery, you might want to add more rice the next time. Good luck!
Follow-up. 18 inches turned into 24 inches over two days, not a big snowfall in some parts of the country, BIG for DC, 4th largest snowfall ever. I am still stuck at home. The rice pudding is a hit, thanks for the recipe.
According to Pet Milk, you can reconstitute evaporated milk by adding an equal amount of water. To create evaporated milk, take 3 cups of lactaid and heat it slowly to reduce it down to 1.5 cups (12 oz). The trick is to make sure that you do not burn the milk.
I think…I did this wrong? I cooked the rice as I would normally. Boil, lid on, turn down.
But oh boy, was it soupy coming out of the oven. I managed to salvage it on the stove top with a cornstarch slurry and an egg yolk.
I realize that I’m late to this party, but my experience was the same as Maggie’s. The dish I pulled out of the oven was like dark chocolate milk.
Did I do something wrong?