Indian Recipes
Festive Chocolate Rice Kheer (Pudding)
Easy recipe for a creamy, festive chocolate rice kheer pudding made without condensed milk. Perfect for a unique Indian Diwali dessert!
- Serves 5 portions
- Cook 1 hour
- Total 1 hour
Gear up for Diwali with this Festive Chocolate Rice Kheer aka pudding aka creamy, delicious, chocolatey Indian dessert made with rice that you can enjoy cold or warm!
This festive chocolate rice kheer (pudding) recipe is sponsored by the really talented folks at Chumbak, whose designs always inspire and intrigue.
This might not be traditional, but I think there is nothing better than adding chocolate to your favorite festive rice kheer pudding. Because chocolate can make everything that is already good, even better, including Diwali!
If you still want to go the traditional way, here’s the recipe: Easy Rice Kheer (Indian Rice Pudding), however I would really encourage you to try this festive, chocolate-y version because it’s sooo good. I promise you won’t regret it!
Ingredients Overview
This festive chocolate rice kheer uses simple ingredients and except chocolate, you’ll probably find everything you need already in your pantry.
We need soaked basmati rice for this recipe which is cooked in simmering full fat milk. Patience is key here, as the rice and milk take a while to cook through and thicken.
We then add sugar and vanilla extract to flavor this kheer, followed by coarsely chopped dark chocolate. Once the chocolate melts completely, top it off with either whipped cream or vanilla ice cream and your favorite chopped nuts for a festive dessert no one will be able to say no to!
Richa’s Top Tips
- I would not recommend using skimmed or low fat milk for this recipe as that will change the texture of the kheer and it won’t turn out this thick and creamy.
- You can use a short grained variety of rice if that’s what you have available. But make sure to adjust the cook time accordingly.
- It is important to keep stirring the rice and milk in intervals to prevent it from sticking to the bottom of the pan.
- Soaking the rice is not compulsory but recommended to help it cook faster.
- You can adjust the amount of sugar to make it more or less sweet depending on how you like it.
- I have used dark chocolate for this recipe, you can use milk or a mix of dark and milk chocolate if you like.
So are we in this chocolate rice kheer madness together guys? If you are as crazy about Diwali as I am, what’s your favorite memory, and what does the festival mean to you? I’d love to swap stories, and share memories!
Make sure to share pictures over on my IG @my_foodstory and leave me a comment below letting me know what you think of this non-traditional, but delicious Diwali dessert!
More Festive Indian Desserts
The recipe
Festive Chocolate Rice Kheer (Pudding)
Super easy recipe for a festive chocolate rice kheer pudding made without condensed milk but still really creamy. Perfect for your Diwali dessert table or any other Indian festival. Actually you won’t need a reason to make this one!
- Serves 5 portions
- Cook 1 hour
- Total 1 hour
Ingredients
- 1 litre Full Fat Milk
- 1/2 cup Basmati Rice
- 1 tablespoon Vanilla extract
- 1/2 cup Sugar
- 150 grams Dark chocolate (chopped coarsely)
- Whipped Cream (Roasted Halzenuts and other nuts for topping)
Method
- 1
Wash the basmati rice well with water a few times. Soak it in 2 cups of water and set aside.
- 2
In a heavy bottomed saucepan, bring milk to a gentle simmer, making sure not to scorch the bottom. Drain the water from the rice, and add the rice to the pan.
- 3
Keep stirring occasionally to ensure the rice doesn’t stick to the bottom or scorches it. Once the rice is cooked through, and the kheer has thickened up, about 40-45 minutes, add vanilla extract and sugar. Mix well and simmer for another 2-3 minutes.
- 4
Switch off the flame and mix in the chocolate. Stir well till the chocolate has melted completely. Let this cool down slightly before serving. Top with whipped cream or vanilla ice cream and your favourite roasted nuts.
Notes
Rice: I’ve used basmati rice as they are long and provide fluffier results as compared to other varieties. Soaking: Soaking the basmati rice helps remove excess starch as well as reduces cooking time. It also makes the rice softer and fluffier, perfect for kheer. Chocolate: I’ve used dark chocolate as I like the bitter and strong flavour. If you like, you can use milk or white chocolate, or even a combination of your preferred chocolate variety. Consistency: Check the consistency before adding the chocolate. To make it more runny, stir in 1-2 tablespoons of warm water. Do not add more water after adding the chocolate as it will affect the texture.
Nutrition
- Calories 332 kcal
- Carbohydrates 49 g
- Protein 4 g
- Fat 13 g
- Saturated Fat 7 g
- Cholesterol 1 mg
- Sodium 7 mg
- Potassium 236 mg
- Fiber 4 g
- Sugar 28 g
- Vitamin A 12 IU
- Calcium 27 mg
- Iron 4 mg
