Yummy Chocolate Rice Poor Man’s Pudding
A spoonful of molasses chocolate sauce adds extra richness to this homespun chocolate rice pudding dessert. You can substitute dark corn syrup for the molasses, if you prefer.
Chocolate Rice Poor Man’s Pudding Recipe
4 eggs, slightly beaten
2 cups half-and-half, light cream, or whole milk
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
1 cup cooked rice, cooled
4 ounces semisweet chocolate, chopped
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons chocolate-flavored syrup
1 tablespoon molasses
- Preheat oven to 325 degrees.
- Beat together eggs, half-and-half, light cream, or whole milk, sugar, cocoa; and vanilla in a large bowl. Use a rotary beater or wire whisk. Stir in rice and chocolate. Pour custard mixture into a 1-1/2- or 2-quart casserole. Place dish in a 13 x 9 x 2-inch baking pan set on an oven rack. Carefully pour 1-inch of boiling water into the baking pan.
- Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
- Stir together brown sugar and cornstarch in a saucepan. Stir in water, chocolate syrup, and molasses. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.
- To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons sauce over each serving.
- Recipe makes 6 to 8 servings.
Nutritional facts per serving of Chocolate Rice Poor Man’s Pudding (1/8th):
- Calories: 401
- Total fat: 19 grams
- Saturated fat: 11 grams
- Cholesterol: 172 milligrams
- Sodium: 84 milligrams
- Carbohydrates: 52 grams
- Fiber: 1 gram
- Protein: 10 grams
Poor Man’s Pudding Circa 1914
One coffee-cup rice, two quarts milk, eight tablespoons sugar, one teaspoon salt, butter the size of an egg, melted; nutmeg to taste, cinnamon also if liked. Wash the rice and soak in one pint of the milk two hours. Add the rest of the milk, the sugar, salt, butter, spices, and also some raisins. Bake two hours, and eat cold.
From the “Second Edition of The Neighborhood Cookbook” published by the Council of Jewish Women, Portland, in 1914.