top of page

Caramel Chocolate Rice Pudding Tarts

24 desserts

Dessert

Caramel Chocolate Rice Pudding Tarts: A delightful fusion of flavors in bite-sized treats.

Need an innovative recipe for your leftover rice? These delicious and dainty bite-sized tarts combine much-loved classics: caramel, chocolate, graham cracker crust and rice pudding! Perfect for entertaining adults and kids alike.

Brown Rice, Long Grain

Love it? Rate it

Ingredients

Pudding:

  • 1/4 cup (50 mL) lightly packed dark brown sugar

  • 1 tsp (5 mL) cornstarch

  • Pinch salt

  • 1 cup (250 mL) 2% milk

  • 2 egg yolks, beaten

  • 2 tbsp (30 mL) cold, cubed salted butter

  • 1/4 tsp (1 mL) vanilla

  • 1-1/2 cups (375 mL) cooked U.S. long grain white or brown rice

  • 1/3 cup (75 mL) good quality caramel topping or dulce de leche sauce


Crust:

  • 2 cups (500 mL) graham cracker crumbs

  • 1/2 cup (125 mL) butter, melted

  • 5 oz (150 g) semi-sweet chocolate, melted

  • Additional caramel sauce for garnish

Directions

Pudding:

Step 1


  • In a large microwave-safe bowl, combine sugar, cornstarch and salt.

  • Whisk in a little milk until smooth, then whisk in remaining milk.

  • Cook the mixture in the microwave on high for 1 minute.

  • Whisk well.

  • Cook for an additional 2 minutes on high or until thickened (to the consistency of yogurt).


Step 2


  • Spoon a little of the hot milk mixture into beaten egg yolks; stir until smooth.

  • Slowly stir the egg mixture into the remaining hot milk mixture.

  • Whisk well; cook on high in microwave for 1 minute.


Step 3


  • Whisk in the butter and vanilla until smooth.

  • Cool to room temperature.

  • Stir in the cooked rice and caramel sauce.

  • Chill for at least 30 minutes or until ready to assemble.


Crust:

Step 1


  • Meanwhile, preheat the oven to 350°F (180°C).

  • Line two muffin tins (12 regular size muffins in each) with paper muffin cups.

  • In a large bowl, toss the crumbs with the melted butter until coated.

  • Press an equal amount of crumbs into the muffin cups (approximately 2 tbsp [30 mL] in each).


Step 2


  • Bake for 8 minutes or until set and golden around the edges.

  • Cool to room temperature.

  • Drizzle an equal portion of melted chocolate over each crust base.

  • Chill for 30 minutes or until chocolate is set.


Step 3


  • Carefully remove crusts from the liners and transfer to a serving platter.

  • Dollop a spoonful of rice pudding onto each crust.

  • Drizzle with additional caramel sauce to garnish.

Recipes by riceinfo.com

bottom of page