Nutritional Info

Nutrition Facts

Serving Size 1 (216g)

Calories 566
Calories from Fat 293 (52%)
Amount Per Serving %DIV
Total Fat 32.6g 50%
Saturated Fat 20.3g 102%
Monounsaturated Fat 10.6g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 207.3mg 69%
Sodium 721.9mg 31%
Potassium 223.5mg 5%
Total Carbohydrate 23.6g 8%
Dietary Fiber 0.8g 3%
Sugars 1.7g
Protein 28.4g 57%

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Recipe Description
I had this creamy rice pudding in Bologna, where tarts and puddings made with rice are very popular. It wasn't until I tasted it that I discovered that what appeared to be raisins were actually small chunks of bittersweet chocolate. Whipped cream lightens this rich pudding, made with Italian medium grain rice. Serve it plain or with Year Round Raspberry Sauce or Warm Chocolate Sauce.
Prep time
25 min
Cook time
35 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
6 Cup(c)  whole milk
3/4 Cup(c)  medium grain rice, such as arborio, carnaroli or vialone nano
1/2 Teaspoon(t)  salt
3/4 Cup(c)  sugar
2 Tablespoon(T)  dark rum or cognac
1 Teaspoon(t)  pure vanilla extract
1 Cup(c)  heavy cream
3 Ounce(oz)  bittersweet chocolate, chopped


In a large saucepan, combine the milk, rice, and salt. Bring the milk to a simmer and cook, stirring frequently, until the rice is very tender and the milk is absorbed, about 35 minutes. Transfer the cooked rice to a large bowl. Stir in the sugar and let cool to room temperature. Stir in the rum and vanilla. At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator. When chilled, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. With a flexible spatula, fold the whipped cream and chopped chocolate into the rice mixture. Serve immediately or cover and chill in the refrigerator.

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