Were you dreaming of Spanish desserts that don’t require turning on the oven or complex cooking steps?
Now you can make it a reality, because with arroz con leche de chocolate, you’ll discover one of the easiest and most delicious desserts to make.
This dessert has Asian and American influences, all coming together in Southern Spain, giving rise to a recipe that is simple, comforting, and full of flavor.
Keep reading this article and you will learn how to make chocolate arroz con leche, with the best tips for storing it without losing its original texture, and serving it in a way that elevates the dish and makes it worthy of restaurants.
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Background of the Dish
Arroz con leche de chocolate emerged as a Spanish pudding variation, and it is yet another demonstration that cultural exchange also gives rise to some of the best recipes that exist.
Rice pudding has its origins in Asia, and due to trade with the Iberian Peninsula centuries ago, it became established as a traditional recipe in Southern Spain.
Chocolate was incorporated later, after the conquest of the Americas, when cacao was obtained from the Mayan and Aztec cultures, although it was in Europe that it truly became a key ingredient in sweet recipes.
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Things You’ll Need for Arroz Con Leche de Chocolate
To prepare the traditional arroz con leche with chocolate you will need short grain rice, whole milk, granulated white sugar, cinnamon, dark chocolate, and cocoa powder as the main ingredients.
Ingredients
For the rice pudding:
- 4 cups (1 liter) whole milk
- 1/2 cup (100g) short-grain rice
- 1/2 cup (80–100g) granulated white sugar
- 3.5 oz (100g) dark chocolate
- 1 cinnamon stick
- 1 strip of lemon peel
- 1 pinch of salt
For the topping (optional):
- Grated chocolate or cocoa powder
- Ground cinnamon
How to Make Arroz Con Leche de Chocolate – Step by Step Guide
- To start with this chocolate arroz con leche recipe, pour the milk into a saucepan. Add the cinnamon stick, lemon peel, and a pinch of salt. Heat over medium-low heat until it begins to steam, but do not let it boil.
- Then add the rice and stir gently. Lower the heat and cook slowly, stirring frequently so the rice doesn’t stick to the bottom. Let it simmer for about 25–30 minutes, until the rice is tender and the mixture starts to thicken.
- After that, add the sugar and continue stirring. Cook for another 5–10 minutes, allowing the pudding to become creamy and smooth.
- In the meantime, chop the dark chocolate into small pieces. Add it to the saucepan and stir continuously until fully melted and incorporated. The arroz con leche will turn rich and chocolatey.
- Once the texture of the Arroz con leche chocolate is thick and creamy, remove the saucepan from the heat. Take out the cinnamon stick and lemon peel.
- To finish the recipe, pour the chocolate rice pudding into serving bowls. Let it come to room temperature, then refrigerate if you prefer it cold.
- Before serving, sprinkle with grated chocolate, cocoa powder, or a little ground cinnamon for an extra touch of flavor. Serve the arroz con leche de chocolate cold or warm, depending on your preferences.
Substitution of Ingredients
Something that makes this Easy chocolate rice pudding recipe so popular is that it’s a gluten-free friendly dessert.
The base ingredients are gluten-free; you just need to check labels and properly clean the equipment to avoid cross-contamination.
Even so, there are other changes you can make to the ingredients of this classic Spanish chocolate dessert so more people can enjoy it, such as making it dairy free.
For that, replace the milk with full-fat coconut milk, or use half coconut milk and half almond milk or oats, so they don’t overpower the flavor of the dessert (although dark chocolate is hard to overpower).
If you notice that the texture is turning out too liquid, you can add a tablespoon of cornstarch dissolved in plant milk, or a couple of tablespoons of coconut cream.
Like other chocolate desserts, such as Spanish chocolate cake, tarta de chocolate, and chocolate croquettes, dark chocolate is better but you can try semi-sweet chocolate, or even combine it with a few tablespoons of nutella.
Tips on Serving Arroz Con Leche de Chocolate
As soon as you finish making the Spanish chocolate pudding recipe, the dish will be ready to serve, although most people prefer to let it cool for a while.
If it’s a cozy winter or autumn afternoon, we recommend topping the arroz con leche de chocolate with chocolate syrup or melted nutella to give it an extra chocolatey flavor.
During the summer, lightly dusting cocoa powder or cinnamon is one of the best options so the dessert doesn’t feel as heavy.
You can also add texture to this traditional Spanish rice pudding by incorporating chopped and toasted almonds, hazelnuts, and walnuts, or chocolate chips, which will add crunch and flavor.
Still looking for your perfect Spanish comfort dessert match? Then go ahead and take a look at our pumpkin spice flan cake and chocolate crema Catalana recipes.
How to Store Arroz Con Leche de Chocolate
The great advantage of Spanish chocolate rice pudding is that it can be stored for several days and will keep its original flavor and texture.
That’s why it’s a great dessert that can be prepared, for example, on a Sunday and enjoyed in portions throughout the week.
First, you should let the arroz con leche de chocolate come to room temperature, then transfer it to an airtight freezer-safe container.
You should also cover it with plastic wrap in contact with the top to prevent a thick crust from forming.
Then, you can store this Spanish home dessert for up to 5 to 7 days in the refrigerator and 2 months in the freezer (although in that case the texture may change slightly, becoming more thick and mushy, but just as delicious).
If you like having a sweet treat always ready to go, we invite you to take a look at other Andalusian desserts you can make, such as: Spanish sponge cake, Spanish orange cake, and Spanish caramel cake.
Recipe Card: Arroz Con Leche de Chocolate
Arroz Con Leche de Chocolate Recipe
Were you dreaming of Spanish desserts that don’t require turning on the oven or complex cooking steps? Now you can make it a reality, because with Arroz Con Leche de Chocolate you’ll discover one of the easiest and most delicious desserts to make.
This dessert has Asian and American influences, all coming together in Southern Spain, giving rise to a recipe that is simple, comforting, and full of flavor.
Keep reading this article and you will learn how to make chocolate arroz con leche, with the best tips for storing it without losing its original texture, and serving it in a way that elevates the dish and makes it worthy of restaurants.
Ingredients
- 4 cups (1 liter) whole milk
- 1/2 cup (100g) short-grain rice
- 1/2 cup (80–100g) granulated white sugar
- 3.5 oz (100g) dark chocolate
- 1 cinnamon stick
- 1 strip of lemon peel
- 1 pinch of salt
For the topping (optional):
- Grated chocolate or cocoa powder
- Ground cinnamon
Instructions
- First, pour the milk into a saucepan. Add the cinnamon stick, lemon peel, and a pinch of salt. Heat over medium-low heat until it begins to steam, but do not let it boil.
- Add the rice and stir gently. Lower the heat and cook slowly, stirring frequently so the rice doesn’t stick to the bottom. Let it simmer for about 30 minutes, until the rice is tender and the mixture starts to thicken.
- Add the sugar and continue stirring, making sure it is properly dissolved. Cook for another 5 to 10 minutes, until the arroz con leche gets a creamy and smooth texture.
- Chop the dark chocolate into small pieces. Add it to the saucepan and stir continuously until fully melted and incorporated. The arroz con leche de chocolate will turn rich and chocolatey.
- When the texture of the Arroz con leche chocolate is thick and creamy, remove the saucepan from the heat. Take out the cinnamon stick and lemon peel.
- Pour the Homemade chocolate arroz con leche into serving bowls. Let it come to room temperature, then refrigerate if you prefer it cold.
- Before serving, sprinkle with grated chocolate, cocoa powder, or a little ground cinnamon for an extra touch of flavor. Serve the Arroz Con Leche de Chocolate cold or warm, as desired.
Notes
Short grain rice is better for making arroz con leche since it has a higher amount of starch, so when you cook it with the milk it helps it gain that creamy and thick texture.
If you prefer, you can use long grain rice but use half whole milk and half evaporated milk or heavy cream to achieve that creamy consistency, or even dissolve a tablespoon of cornstarch.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 304Total Fat 11gSaturated Fat 6gUnsaturated Fat 4gCholesterol 18mgSodium 171mgCarbohydrates 45gFiber 2gSugar 37gProtein 7g
All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of visitsouthernspain.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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