From the kitchen
Dark Chocolate Pudding
A nostalgic stovetop dessert thickened to perfection with a cornstarch slurry.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 1/2 cups Rice Milk
- 1/2 cup Sugar
- 3 tbsp Cornstarch
- 3 tbsp Cocoa Powder
- Pinch of Salt
- 4 oz Dark Chocolate, chopped
- 1 tsp Vanilla Extract
Method
- Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.
- Gradually whisk in the rice milk until completely smooth with no lumps.
- Cook over medium heat, whisking constantly, until it comes to a gentle boil and thickens, 6 to 8 minutes.
- Remove from heat and stir in the chopped chocolate and vanilla until melted and smooth.
- Pour into serving cups, press plastic wrap directly onto the surface, and chill at least 2 hours before serving.
Kitchen note
This needs a full boil, not just a simmer, for the cornstarch to fully activate, rice milk's heat stability means you can push it to a proper boil with total confidence, unlike a protein-rich milk that might curdle at that temperature.
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