Baked Chocolate Rice Pudding

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Try out this baked chocolate rice pudding recipe for an easy and delicious dessert idea! This dish is great for the whole family and is perfect to share.

Riviana Arborio Rice

Riviana Arborio Rice

Arborio rice is a short, round grain with a pearly exterior. It retains more of its natural starch, allowing the rice to absorb a lot of liquid and flavour during cooking. Arborio is Italy's favourite rice for risotto's and is also ideal for other Mediterranean dishes such as paellas, and stuffed vegetables. For perfect results that retain the creaminess of the grain, it is important not to rinse the rice prior to cooking.

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Arborio Risotto Rice (cooked)

  • 3 cup Milk

  • 1 cup Caster Sugar

  • 100 g Dark Chocolate (broken into pieces)

  • 1 tsp Vanilla Essence (or use 1 vanilla pod split in half with seeds scraped out)

  • 4 Eggs









Photo of Baked Chocolate Rice Pudding


  • Preheat oven to 350° F.

  • Prepare Hinode rice per package instructions. Set aside 3 cups of cooked rice to cool.

  • Place milk, sugar, chocolate and vanilla into a saucepan and bring to a simmer, stirring occasionally.

  • Whisk eggs gently in a large bowl.

  • Add the chocolate mixture to the eggs gradually, whisking all the time.

  • Add cooked rice and stir to combine. Pour into a greased baking sheet or individual ramekins.

  • Place dish/ramekins onto a large deep baking tray and place onto the rack of the oven.

  • Pour hot water into the baking tray until 3/4 of the way up both sides.

  • Bake for about 40 minutes or until the tip of a knife inserted comes out almost clean. The puddings should be slightly soft and wobbly in the center.

  • Dust with powdered sugar. Serve with warn ice cream or cream.

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