Chocolate Rice Pudding (ryzogalo)
Chocolate Rice Pudding (ryzogalo)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chocolate rice pudding (ryzogalo). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chocolate Rice Pudding (ryzogalo) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Chocolate Rice Pudding (ryzogalo) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook chocolate rice pudding (ryzogalo) using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Rice Pudding (ryzogalo):
  1. Make ready 140 grams rice, short grain
  2. Take 250 ml boiling water
  3. Take 1 pinch salt
  4. Prepare 1 liter milk
  5. Get 2 tbsp brown sugar
  6. Prepare 2 tbsp cornstarch
  7. Take 4 tbsp cocoa powder
  8. Make ready 1/2 tsp vanilla extract
  9. Make ready 1 tbsp honey
  10. Make ready ground cinnamon
Instructions to make Chocolate Rice Pudding (ryzogalo):
  1. Bring the water with the salt to a boil. Add the rice and simmer until all the water is absorbed (~ 12 mins).
  2. In another pot warm ~ 3/4 of the milk, add the sugar and honey and stir until the sugar is dissolved.
  3. Add the sugary milk to the pot with rice and bring to a boil. Simmer for ~15 mins, stirring occasionally.
  4. Meanwhile combine the rest of the milk with the corn starch (corn flour) and the cocoa powder.
  5. Add the chocolate milk to the pot with the rice and the rest of the milk. Simmer until it thickens, ~20 mins, stirring occasionally (it will thicken more when it cools).
  6. Spoon into bowls (7 bowls, ~150 g per bowl), top with cinnamon and chocolate chips (optional) or chopped walnuts (optional).
  7. Enjoy warm or refrigerate for 4+ hours and serve cold. Store covered in the fridge.

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