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Chocolate Spearmint Rice Pudding

Felicia Sienkiewicz TeaChef Level 1

The best of both worlds: chocolate and mint in a classic dessert dish.

50 m 2


  • 3/4 c. uncooked white rice (short or long grain)
  • 1 1/4 c. brewed spearmint tea
  • 1 1/2 c. whole milk
  • 1/3 c. white sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. butter
  • 3 tbsp. unsweetened cocoa powder
  • spearmint candies (optional)


Brew 2 c. (16 oz) spearmint tea, double strength. Reserve 3/4 c.

In a saucepan, add tea and rice. Bring to a boil. Reduce heat, cover, and simmer for 20 min.

In the top of a double boiler over simmering water, combine 1 1/2 c. cooked rice (the entire amount of what you made), milk, sugar, vanilla, butter, and cocoa. Cook, stirring occasionally, until thickened, 20-30 min. You may wish to add additional tea as the mixture thickens, for extra creaminess.

Let cool before serving.

Garnish with spearmint candies if desired.

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