Creamy Chocolate Pudding

Chocolate rice pudding is a satisfying comfort food that can be enjoyed for breakfast, snack or dessert, made from simple ingredients that are readily available in most pantries. All you need is white rice, milk, sugar, vanilla extract, butter, cocoa, and egg to make this recipe. To make a delicious chocolate rice pudding you can also use left over rice and is a great way to use up extra rice left from a meal. Use high quality rice if you want something more luxurious like basmati, which makes a fragrant dessert, or Arborio, which is often used to make risotto and makes a creamy pudding. For a sumptuous yet inexpensive dessert, however, any short-grain rice will do. For the winter or during cold and chilly weather this is also the perfect comfort food. 
Usually chocolate pudding often starts with custard flavored with chocolate and thickened with a cornstarch or any other thickening agent. In this recipe, is used to thicken the pudding. Rice makes the perfect base for a thick and creamy pudding since rice is naturally glutinous. The vanilla and chocolate give it a depth of flavor and the eggs help make the pudding light and fluffy. Milk breaks down the rice and makes it creamy while the butter also adds silkiness to the pudding, as well as sumptuous flavor. 
In this recipe the rice is cooked separately and then mixed with the other ingredients and cooked further. In a separate saucepan the milk, sugar, vanilla, butter, cocoa and egg are mixed together before it is added to the cooked rice. To prevent the milk from scorching use a heavy bottomed saucepan when mixing the ingredients. They should be heated on very low heat for these are very delicate ingredients or they will burn or form clumps. Be careful not to scramble the eggs. Mix them only enough until they are all blended together. 

3/4 cup white rice 
1 1/4 cups water 
1 1/2 cups milk 
1/3 cup white sugar 
1 teaspoon vanilla extract 
1 tablespoon butter 
2 tablespoons unsweetened cocoa 
1 egg 
1. In a pan wash the rice and set aside for 5 minutes. 
2. In a saucepan bring water to a boil and stir in the washed rice. Simmer for about 20 minutes and cover it. 
3. Mix in a separate saucepan, the milk, sugar, vanilla, butter, cocoa, and beaten egg. 
4. Pour this chocolate mixture in it once rice is cooked. Let simmer for about 20 minutes. Stir often. 
5. When the desired consistency is reached rice pudding is finished. Then allow it to cool. Serve in a pudding tray. 

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