One-Pot Spiced Hot Chocolate Rice Pudding
This creamy rice pudding infuses classic cocoa with warming spices like cinnamon and cardamom. Made in one pot over a camp stove, it’s a rich dessert that also doubles as a sweet breakfast treat.
Equipment
- Medium saucepan
- Spoon
Ingredients
- 2 cups cooked white rice leftover or instant
- 2 cups whole milk or non-dairy alternative
- 1/3 cup semi-sweet chocolate chips
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tsp vanilla extract
- 1/4 cup mini marshmallows for topping (optional)
Instructions
- Combine rice, milk, chocolate chips, sugar, cinnamon, and cardamom in a saucepan over medium heat.
- Stir constantly until chocolate is melted and mixture begins to thicken, about 10-12 minutes.
- Reduce to low and simmer another 5-8 minutes until creamy, stirring often.
- Remove from heat, stir in vanilla.
- Serve hot in bowls, topped with mini marshmallows if desired.
Notes
Use pre-cooked rice for speed. This pudding is cozy on chilly nights. Rinse the pot right away for easy cleanup.