Chocolate Rice Pudding

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I reduced the sweetness by half but the recipe was absolutely delicious..

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I can only remember having rice pudding one other time in my life and it was a very bland and boring experience. I've seen Giada make this a few times and it looked so good and nice and comforting and thats the way i like to cook. Well, I gave it a try today and it is absolute heaven. I wouldnt change a single thing about it. It was very simple to prepare and if youre a foodie like me, it was a delight to stand over that pot of steaming milk laced with tiny vanilla seeds, and orange zest. I could hardly wait for it to chill. I licked all my spoons! It is THAT good!! I will make this recipe time after time.

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I wouldn't make this recipe again. The sugar content is over the top and the consistency is gummy. I much prefer traditonal rice pudding.

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Because of the mixed reviews, I halved the recipe the first time I made it. The sugar i reduced even more since other reviews have mentioned its cloying sweetness. I think I used about a quarter of a cup. I didn't make note of the total cooking time, but instead just cooked it until all the milk was absorbed and the rice was creamy and soft. Most recipes that are prepared on the cooktop don't have super-strict cooking times, like a cake or flan might have in the over. I use recipe cook times as a rough guide rather than a strict limit, so be aware that this rice needs to cook longer than the recipe states, or it will be runny and chewy. The end result should be creamy, not soupy. Don't be afraid to taste it as it cooks until it gets to the right degree of softness.
I divided my pudding into two bowls, and left one portion plain, flavored only with the sugar, vanilla, and orange zest, because it smelled so delicious as it cooked. The second bowl got a bit of cocoa, a tablespoon of orange juice, and a tablespoon or two of semisweet chocolate chips. I noted the recipes that mentioned too much sweetness and too much chocolate flavor, and tried to reduce both by cutting way back on the chocolate chips. The first bite was delicious, but it still turned out too sweet and, yes, almost too chocolatey (who knew such a thing existed?.
The plain version was sublime - not too sweet, with a hint of orange from the zest. The chocolate version I need to work on. I think maybe using only cocoa powder and orange juice (or liqueur would work fine, or if adding real chocolate, then bittersweet or unsweetened would be best to reduce the sweetness. OR, cooking the rice with no sugar, and using the chips to add all sweetness at the end.

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My 4 year-old and I made this together on a stormy afternoon. I really dislike orange and chocolate together, so I omitted the orange zest and liqueur (sorry, Giada. I added 1/2 the amount of chocolate chips that the recipe called for, and it was the perfect amount of chocolate. It did not taste too sweet. I really wish I would have eaten more of it when it was warm, because I liked that consistency better than the cold, gloppy, pudding. Overall, it was fun to make!

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I found the recipe too sweet once I added the chocolate, and after a bit, decided to swirl in about a half container of creme fraiche. It went a long way toward cutting that too-sweet taste. This recipe is good, but not Giada's best.

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I was a little nervous at first with this recipe after reading the mixed reviews. Right after I took it off the stove I was worried as well because the consistency was weird. Chilling it for 2.5 hours is definitely critical. Because my fiance told me it looked like baked beans, I garnished it with a little whipped cream and orange zest. Everyone loved it and is already saying they can't wait for me to make it again! Thanks Giada!

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The flavor of this pudding was wonderful. A great combination of chocolate and orange. But, I cooked the arborio rice plenty long and when the pudding cooled, it was quite chewy. Would have loved it more if it wasn't so thick!

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I love Giada most of the time. This recipe turns out kind of too much 'orange' for me and way too thick. It makes a 'chewy' pudding! Any ideas of how to thin it out possibly? Am I working with the rice incorrectly?

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I've never made rice pudding from scratch, but I thought what the heck...saw her make this on her show and thought I could do it. I used skim milk since I didn't feel like running out to get whole. I realized quickly that you really have to give this some love...don't neglect this pudding or I imagine it could result in a disaster. And some of these ingredients are expensive, so I wanted to make sure I gave it LOTS of love. When it was done, I was so close to not adding any chocolate because it was so good with the orange and vanilla flavor. However, it was SWEET!!! Next time...and there will be a next time...I'll add less sugar (might even play with the Splenda Blend stuff to make it a little more figure friendly. Since it was so sweet, I thought adding the cocoa powder would take the edge off...and it did. I didn't add the chocolate chips or liquor either. I put it in a container and put in the fridge overnight. It's dense, but it's still so good! Thanks, Giada!