New York Times

Chocolate Rice Pudding

For undiluted, deep chocolate flavor, this creamy pudding uses cocoa powder instead of melted chocolate. The type of cocoa powder you choose will affect the final flavor of the pudding: Dutch-processed cocoa powder has been treated with an alkali, which neutralizes its natural acidity, while natural cocoa powder has not. Natural cocoa powder has a fruity chocolate flavor, while Dutch-processed cocoa is more mellow and smooth — and will result in a darker pudding. The custard will still look loose when the rice has cooked but it will continue to thicken as it cools. Once cool, you can stir in a little bit of milk or cream to loosen it as necessary.