Food > Recipe Directory > Courses/Meal Type > Dessert > Chocolate Almond Brown Rice Pudding

Chocolate Almond Brown Rice Pudding Recipe

Chocolate Almond Brown Rice Pudding

Homemakers Best Tested
By
Andrew Chase
Current scientific research on cocoa is making chocolate lovers very happy indeed. And it's the type of chocolate contained in this dessert that's getting all the accolades. Chocolate with a high cocoa content, unlike most milk chocolate, contains substances known as flavonoids, which appear to have antioxidant and anti-inflammatory effects, reduce blood pressure, improve blood flow through the arteries and decrease the risk of developing the blood clots that can lead to heart attack or stroke. Add the heart-healthy perks of almonds and whole grain rice and you'll have a dessert that will make both your taste buds and your heart happy.

Ingredients

1 cup  (250 mL)  short- or medium-grain brown rice
Pinch salt
3 tbsp  (45 mL)  cocoa powder
1/4 tsp  (1 mL)  cinnamon
1 pkg  (946 mL)  almond milk
1/2 cup  (125 mL)  granulated sugar
4 oz  (125 g)  bittersweet chocolate (85% cocoa solids), chopped
1/2 cup  (125 mL)  toasted sliced or slivered almonds

Preparation

In saucepan, bring rice, salt and 1-2/3 cups/400 mL water to boil; immediately reduce heat to low, cover and simmer until liquid is absorbed, 25 to 30 minutes.

Meanwhile, whisk together cocoa, cinnamon and some of the almond milk until smooth; whisk in remaining almond milk. Stir into rice; increase heat and bring to simmer. Stir in sugar; simmer, stirring often, until rice is completely soft and pudding is thick and creamy, 35 to 45 minutes. Remove from heat.

Stir in chocolate until melted and well mixed. Serve warm or at room temperature sprinkled with almonds. (To reheat, stir in a little almond milk and warm over low heat, stirring often.)

Serving(s)
8
Nutritional Information
Per serving: about
Calories 299
Protein 5 g
Fat (total) 10 g
Sat. Fat 4 g
Carbohydrate 49 g
Fibre 4 g
Sodium 76 mg
Calcium 3 % RDI
Iron 11 % RDI
Folate 2 % RDI

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Source

Homemakers Magazine: February/March 2008

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