It’s Wednesday, and I need some rice pudding. Preferably chocolate.
There we go. Much better.
This is Chocolate Rice Pudding!
- 1 large can evaporated milk (12 oz.)
- ¼ cup rice (I used a medium grain rice)
- ½ teaspoon salt
- ⅓-1/2 cup sugar (I used ½ cup)
- 2½ cups water
- ⅓ cup cocoa
- Boil rice in salted water until tender. (I boiled mine for about 15 minutes.) Do not drain.
- Mix sugar and cocoa, add to rice. Add milk.
- Bake in a slow oven (300 degrees) for about 1½ hours, stirring twice during the first hour. Allow to brown during the last half hour. Serve hot or cold
Everyone was sick again this week at our house. We seem to have a perpetual cold/flu this year. Is anyone else experiencing this? In any case, I needed something easy with the possibility of being delicious for this week. I shelved the gelatin recipe I was planning on making (Tom wouldn’t have been able to taste it anyway) and picked this one. Mostly for the ease factor. The long cooking time in the oven was a definite plus.
This recipe is from The White House Milk Company that was located in Manitowoc, Wisconsin. White House Milk was a subsidiary of Great Atlantic and Pacific Tea Company (A & P Company), and set up an evaporated milk canning facility in the heart of cow country. In 1929 the facility was taking in and processing 40,000 pounds of milk per day, which was the most in the world at that time. During World War II, White House Milk played an important part in the war effort, running three shifts daily to can enough milk for troops overseas. By 1953 they were processing 185,000 pounds per day.
This pamphlet dates from 1935. Baked rice pudding recipes seemed to be very popular at this time and were pretty common, but this one drew me because of the chocolate!
Like a giant bowl of chocolate rice milk.
Side Note – I used a medium grain rice for this dish, Nishiki rice, that is used for making sticky rice. I think the texture of this rice makes really nice rice pudding!
It ended up looking like a brownie when it came out of the oven. I cooled it in the fridge for a few hours, and it firmed up even more. A little whipped cream, and we were ready to go!
“How is it?”
“Sticky, but really good.”
The Verdict: Delicious
From The Tasting Notes –
A good recipe. It was easy to make and the finished product was deliciously chocolaty. The salt added a great note to it and really balanced it out. Needless to say, this was very rich, a little chewy and had a thick texture. A little goes a long way, especially if you add whipped cream to it. That being said, Tom still managed to finish three servings.
Sources: Delicious Milk Made Dishes – White House Milk Company, 1935