Chocolate rice pudding with rhubarb coulis

This is so easy to make and very tasty.

Chocolate rice pudding with rhubarb coulis

Serving Size: 4


  • 200 g pure vegan chocolate, broken into pieces
  • 1 liter soy milk
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 capful vanilla
  • 1 cup risotto rice

for the rhubarb coulis:

  • 1 cup rhubarb pieces
  • 2 tablespoons sugar
  • 1/4 cup water

Chocolate rice pudding with rhubarb coulis


  1. Heat the soy milk in a heavy-based saucepan on low,with 2 tablespoons of sugar, the cinnamon, and the vanilla.
  2. Mix in the rice and simmer for 30 minutes.
  3. As the rice becomes hot, add the chocolate broken n pieces and continue stirring to mix well.
  4. Continue cooking the rice until it becomes soft and absorbs the liquid, stir frequently.
  5. Meanwhile, in a 2nd saucepan, place the rhubarb pieces, sugar and a bit of water.
  6. Bring to a gentle boil and cook the rhubarb until it becomes completely soft.
  7. Puree the rhubarb and then push through a sieve.
  8. When the rice is soft and thick spoon it into serving dishes or molds.
  9. If you wish it to be molded into a form, then place n the refrigerator for an hour, or it can be served warm and soft right away with the coulis served on top.


You can make any kind of sauce to serve with the rice pudding even a rum or whiskey whipped soy cream.
Inspired by Paul Bloxham from Good Food Live