Chocolate Rice Pudding with Caramelized Rice Krispies

I bought a big box of Rice Krisipies and was able to make two batches of treats. There were still some left in the box that I needed to find a way to use before they went stale. I read a recipe about caramelizing them and using them as sprinkles on ice cream, cakes, etc. However, that method seemed like a fine way to set fire to the kitchen, so I altered the way to make them. As I’ve been trying to discover a rice pudding recipe I can tolerate (my girlfriend loves, loves rice pudding), I decided to try a chocolate rice pudding to put under the caramelized Rice Krispies.


Chocolate Rice Pudding With Caramelized Rice Krispies

1 1/2 cups whole milk
3 tablespoons sugar
pinch salt
3 tablespoons arborio rice
4 ounces bittersweet chocolate (I used a Ghirardelli bittersweet baking bar)
2 tablespoons unsalted butter
1 teaspoon Creme de Cacao

In a saucepan, combine milk, sugar, salt and arborio rice. Bring to a boil over medium high heat. Reduce heat to medium and cook over a vigorous simmer for 15 minutes or until the rice is tender but the pudding is still soupy. Stir regularly while it simmers.

Add in the butter and stir. Break up the chocolate bar into pieces and add it. Stir until melted. Remove from heat and add the creme de cacao. Distribute amoung four cups. Nestle plastic wrap directly over the pudding to prevent a skin from forming and place in the refrigerator until ready to eat.

Sprinkle caramelized Rice Krispies over the top before serving.


Caramelized Rice Krispies

4 tablespoons sugar
2 tablespoons water
2 cups Rice Krispies cereal

Preheat oven to 250 degrees F.

Bring sugar and water to a boil in a small sauce pan. Stir until sugar is dissolved and has begun to boil. Put the Rice Krispies in a large bowl and pour over sugar and water mixture. Stir well until every single piece of cereal is coated.

Place  cereal on a large cookie sheet and bake in 20 minute increments until cereal is desired color, stirring every time you check it. I cooked mine for 40 minutes. Cool on pan and store in an airtight container.

Sprinkle on ice cream, pudding, cakes and pies for a tasty, crunchy topping.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.