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Chocolate Brownie Rice Pudding Cake

Quick Information

1 hr 20 mins
Gluten Free



¾ cup Lundberg Long Grain White Rice

3 eggs

½ cup milk

1 tsp. vanilla

¼ cup melted butter

¾ cup unsweetened cocoa

1½ cup granulated sugar

1½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 cup semi-sweet chocolate chips


Cook rice according to package instructions. Reserve.

Preheat oven to 350°F. Spray a 2.5 quart casserole with non-stick spray. You will need a large baking pan/roaster as a steam bath for baking.

Measure 2 cups cooked rice and place into a blender or food processor, along with eggs, milk, vanilla and melted butter. Process until smooth.

Whisk together cocoa, sugar, baking powder, baking soda, and salt. Using a stand or hand mixer, mix dry and wet ingredients on low speed for 2-3 minutes. Pour batter into prepared casserole. Sprinkle with chocolate chips. Center filled casserole in large baking dish and carefully pour boiling water to half-way up the sides of the casserole. Bake in oven for 50 minutes. Edges will pull away from the sides, but the center will still be moist.

Serve warm with ice cream or berries and cream.

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Nutritional Facts

Serving Size: 1/2 cup

Amount Per Serving

Calories 450

Calories from Fat

Total Fat 17g

Saturated Fat 10g

Cholesterol 85mg

Sodium 400mg

Total Carbohydrates 75g

Fiber 4g

Sugar 55g

Protein 8g