Chocolate Rice Pudding (dairy-free)

In honor of my mom’s love of Almond Joy candy bars and in respect of family dairy intolerances, I adapted Giada DeLaurentiis’s recipe for Chocolate Rice Pudding.

1 cup arborio rice
1/2 c. sugar
5 1/2 cups vanilla almond milk
1 t. cinnamon
1 cup semi-sweet chocolate chips
1 T. cocoa powder

1/2 cup sliced almonds, toasted (toast at 350 degrees for about 5 minutes or until lightly browned…be careful not to burn)
1/2 cup coconut, toasted

In a large pot, bring rice, sugar and milk to a boil, stirring occasionally so the milk doesn’t burn. Add cinnamon. Once it is brought to a boil, reduce the heat to medium-low and simmer for 35-40 minutes, stirring about once every 10 minutes. Stir in chocolate and cocoa powder. Stir until melted. It will seem more liquidy than you would imagine, but it will set more in the refrigerator. Remove from the heat and let it sit for 10 minutes. Cover the rice pudding and place into the refrigerator for 3-4 hours or overnight so it can set. Serve cold and top with almonds and coconut.


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