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Creamy Chocolate Rice Pudding with Dried Cherries

Quick Information

1 hr
Gluten Free



4¾ cup Lundberg Short Grain Brown Rice

2 cups milk

¼ cup honey

4 oz chopped dark chocolate

½ cup whipping cream

1 large egg

1 tsp. vanilla extract

½ cup dried cherries, chopped (or dried cranberries or blueberries)

Optional: sliced hazelnuts or almonds


Cook rice according to package directions.

In a medium saucepan, mix together milk, honey, and cooked rice. Cook over medium heat until boiling, stirring frequently. Reduce heat to medium-low and continue cooking for about 15 minutes, stirring often until thickened. Add chocolate and mix until melted through.

Whisk egg and cream together. Vigorously stir in a small amount of the hot mixture then transfer everything into the saucepan. Stir well and bring back to a boil. Turn off heat and stir in vanilla and dried cherries. Serve warm with a garnish of whipped cream and sliced nuts.

To serve cold, portion into ramekins or small dessert dishes and press top with plastic wrap to prevent a skin from forming and refrigerate. Garnish with whipped cream, nuts and dried cherries. Best served same day as rice will get firm if refrigerated over night.

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Nutritional Facts

Serving Size: 1/2 cup

Amount Per Serving

Calories 290

Calories from Fat

Total Fat 14g

Saturated Fat 8g

Cholesterol 50mg

Sodium 45mg

Total Carbohydrates 35g

Fiber 2g

Sugar 19g

Protein 5g