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Chocolate Rice Pudding with Requeson



– 7 cups cooked long grain rice – 6 cups Real California milk – 1 1/3 cups sugar – 4 tablespoons (1/2 stick) unsalted Real California butter – 1 ounce unsweetened chocolate, chopped – 1/8 teaspoon ground cinnamon – 1/8 teaspoon salt – 1 1/2 pounds Real California Requeson cheese, stirred to break it up (see tip) – 2 teaspoons vanilla extract – Real California whipped cream, for garnish – Semi-sweet chocolate shavings, for garnish – Fresh mint leaves, cut crosswise into thin strips, for garnish
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Prep time: 20 minutes

Cook time: 30 minutes, plus time to cook rice

In a large saucepan or small stockpot over medium heat, combine rice, milk and sugar, stirring until sugar dissolves.

Meanwhile, in a medium bowl set over a medium saucepan of simmering water, melt butter and chocolate.

Stir chocolate mixture, cinnamon and salt into rice mixture; bring to a boil. Continue to cook over medium heat, stirring and scraping the bottom of the saucepan frequently, until mixture thickens, about 12 minutes. Remove from the heat and stir in cheese and vanilla; transfer to twelve 8-ounce ramekins or other serving dishes. Set aside to cool to room temperature; transfer to the refrigerator to chill thoroughly, about 2 hours.

Top puddings with whipped cream, chocolate shavings and mint and serve.

Tip: Requeson is a Mexican cheese similar to ricotta. Look for it in Mexican markets, or substitute Real California ricotta.

Per Order:

Serves 12.