1/1 Photo of Black Forest Rice Pudding
This creamy rice pudding is made with cooked brown rice and accented with chocolate and cherry flavors. I like it warm but you can serve it however you prefer. If you do serve it cold you might want to decrease the honey slightly (to taste) or replace some of the honey with sugar, since honey's flavor is much bolder when cool.
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- 1 cup buttermilk (or soy equivalent 1 cup soy milk plus 1 tablespoon lemon juice)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup honey
- 2 cups cooked long grain brown rice (not instant or converted)
- 1/2 teaspoon vanilla
- 1/2 cup canned tart pitted pie cherries, drained,rinsed,and chopped (NOT cherry pie filling--measure after chopping)
- additional cherries, for garnish (optional)
- 1If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
- 2Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
- 3Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
- 4Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
- 5You may need to leave the lid slightly ajar at first to prevent it from boiling over.
- 6Stir in vanilla and chopped cherries.
- 7Heat through and serve warm or chill and serve cold.
- 8Garnish with leftover cherries, if desired.
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Nutritional Facts for Black Forest Rice Pudding
Serving Size: 1 (218 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 477.3
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 1.3 g
- Cholesterol 2.4 mg
- Sodium 75.2 mg
- Total Carbohydrate 103.3 g
- Dietary Fiber 5.4 g
- Sugars 29.3 g
- Protein 10.7 g