Chocolate rice pudding with raspberry sauce

Total time 15 mins
10 mins preparation time
5 mins cooking time

Got some leftover cooked rice? Don't bin it - whip up a delicious breakfast or brunch instead! Chocolate rice pudding is a breeze to make and utterly scrumptious. And for an added twist, try mixing in some Kikkoman Naturally Brewed Tamari Gluten-free Soy Sauce for extra sweetness.

Ingredients

2 portion(s)
125 ml
milk
2 tbsp
cocoa powder
1 tsp
vanilla extract
160 g
cooked rice
1 
banana
1 tbsp
sugar
100 g
frozen raspberries
Fresh raspberries to garnish
Mint leaves to garnish
Nutritional facts (per portion): 1172 kJ  /  280 kcal
4.1 g Fat
8.2 g Protein
50 g Carbohydrates

Preparation

Step 1

125 ml milk – 2 tbsp cocoa powder – 1 tsp vanilla extract – 160 g cooked rice

Heat the milk with the cocoa and vanilla extract. Add the rice and heat together.

Step 2

1  banana – 1 tbsp sugar – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

Add the banana, sugar, and Kikkoman Tamari Gluten-free Soy Sauce. Purée into a smooth pudding.

Step 3

100 g frozen raspberries – 1 tbsp sugar –  ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

Place the raspberries, sugar and Kikkoman Tamari Gluten-free Soy Sauce in a pan and heat until the raspberries start to break down. Strain through a sieve.

Step 4

Fresh raspberries to garnish – Mint leaves to garnish

Fill the pudding into bowls. Pour over the raspberry sauce and garnish with fresh mint and raspberries.

Tip:

Feel free to top the pudding with your favourite fruits, such as strawberries, blackberries or cherries. Cherries can simply be puréed without straining the sauce through a sieve.

Recipe-ID: 1223

Recipe as PDF

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125 ml milk – 2 tbsp cocoa powder – 1 tsp vanilla extract – 160 g cooked rice

Heat the milk with the cocoa and vanilla extract. Add the rice and heat together.

1  banana – 1 tbsp sugar – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

Add the banana, sugar, and Kikkoman Tamari Gluten-free Soy Sauce. Purée into a smooth pudding.

100 g frozen raspberries – 1 tbsp sugar –  ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

Place the raspberries, sugar and Kikkoman Tamari Gluten-free Soy Sauce in a pan and heat until the raspberries start to break down. Strain through a sieve.

Fresh raspberries to garnish – Mint leaves to garnish

Fill the pudding into bowls. Pour over the raspberry sauce and garnish with fresh mint and raspberries.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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