Avocado Chocolate Chip Rice Pudding

Avocado Chocolate Chip Rice Pudding



3/4 cup organic jasmine rice

1 1/2 cups water

Cook rice fully in the rice cooker of your choice. Allow to cool to room temperature while preparing the avocado sauce.


Avocado Sauce

2 cups coconut almond milk, or milk of choice

1/2 cup sugar, divided

2 large eggs

4 yolks

2 avocados

1/2 cup miniature dark chocolate chips


Combine milk and 1/4 cup sugar in a medium sized pot. In a medium sized bowl, combine remaining 1/4 cup sugar, eggs, and yolks using a whip. Bring milk mixture to a boil. Slowly pour milk over egg mixture while whisking, leaving about 1/2 cup of milk in the bottom of the pot. Pour hot egg mixture back into the pot. On high heat, constantly whisk the sauce until it reaches nappé, about 20 seconds. The mixture will not run together when you dip a wooden spoon into it and run your finger horizontally over the spoon. Pour the mixture over a mesh sieve into a clean bowl. Place bowl over an ice bath and allow to cool to room temperature. The mixture may look a bit grainy, but it will become smooth with the addition of the avocado. Using a hand blender, combine the sauce with the avocado flesh. Using a rubber spatula, add chocolate chips, and then the cooled rice. Store in the fridge in an airtight container with plastic wrap on the surface for up to 1 week.





2 thoughts on “Avocado Chocolate Chip Rice Pudding

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s