Ingredients and Weight:
- Short-grain rice: 1 cup (180g)
- Whole milk: 4 cups (960ml)
- Evaporated milk: 1 (12-ounce) can (360ml)
- Heavy cream: 1/2 cup (120ml)
- Sugar: 1/2 cup (100g)
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1/4 teaspoon
- Orange zest: 1 tablespoon
- Semi-sweet chocolate chips: 1 cup (150g)
- Ground cloves: 1/8 teaspoon (optional)
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Rinse the rice thoroughly and set aside.
- In a medium saucepan, combine the rice, whole milk, evaporated milk, heavy cream, sugar, vanilla extract, and cinnamon.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from heat and stir in the orange zest and chocolate chips.
- If desired, sprinkle with ground cloves before serving.
Nutritional Information:
- Calories: 350 per serving
- Fat: 12g
- Protein: 8g
- Carbohydrates: 50g
- Fiber: 2g
Dish Characteristics:
- Creamy and decadent
- Rich chocolate flavor with a hint of orange
- Warm and comforting
- Filipino-inspired with the use of orange zest and cloves
User Comments:
- "This rice pudding is so delicious and creamy. The chocolate and orange flavors are a perfect combination."
- "I love that this dessert is inspired by Filipino flavors. It's a unique and tasty treat."
- "The instructions were easy to follow, and the pudding turned out perfectly."
- "I would definitely recommend this recipe to anyone who loves chocolate-orange desserts."
- "It's a great way to use up leftover rice and make a special dessert."
Special Precautions and Tips:
- For a vegan version, use plant-based milk instead of regular milk and heavy cream.
- To make the pudding ahead of time, prepare it up to step 5, then refrigerate. Bring to room temperature before serving and reheat gently over medium heat if desired.
- If you don't have orange zest, use 1/2 teaspoon of orange extract instead.
