A Peruvian-style rice pudding taken firmly into chocolate territory. Creamy and spoonable with the rice grains still distinct, it keeps the familiar cinnamon-and-orange aroma while cocoa adds depth without turning it into a heavy custard. Comforting like the classic, with enough chocolate to make another spoonful inevitable.
Place the rice, water, cinnamon stick, orange peel, and salt in a pot. Bring to a gentle simmer and cook over medium-low heat for 12 to 14 minutes, stirring occasionally, until the rice is partly tender and has absorbed almost all the water while still keeping a little firmness at the center.
Remove the cinnamon and orange peel. Add the
Turn what you find into an experience you can actually bring to your kitchen.
In a small bowl, mix the cocoa powder with a few spoonfuls of the hot liquid from the pot until smooth; stir it back into the rice along with the sugar and vanilla. Cook over low heat for 4 to 5 minutes, stirring constantly, until the chocolate is even, glossy, and free of dry lumps and the pudding falls from the spoon in a thick but flowing cream. Remove from the heat and serve warm, or let it cool naturally for a firmer texture. And that’s it! Chocolate, a spoon, and absolutely no need to negotiate a second serving. 😌
