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Chocolate milk rice pudding

Chocolate milk becomes a dinner dessert by turning it into a stovetop rice pudding, which is filling enough to follow a light lunch or pair with a salad. This shelf is bare for savory cooking, so we build a sweet dish from what we have.

Serves 2. 30 minutes, 5 at the stove.

About 380 calories a serving, 11 g protein, 52 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 2 cups chocolate 2% reduced fat ultra-filtered milk, Fairlife

Staples

  • 1/2 cup rice
  • 1 tablespoon butter
  • 1/4 teaspoon salt

  1. Heat 1 tablespoon butter in a heavy-bottomed pot over medium heat until it foams. Add 1/2 cup rice and stir until each grain is coated, about 1 minute.
  2. Pour in 2 cups chocolate milk and 1/4 teaspoon salt, stir once, and bring to a simmer. Cover and reduce heat to low.
  3. Cook covered for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed. Stir twice during cooking to prevent sticking.

Note Swap cow's milk for the chocolate milk if you prefer a plainer pudding. Leftovers keep refrigerated for three days and can be warmed gently with a splash of milk. Serve with fresh fruit or a handful of nuts on the side.

On the label

REDUCED FAT ULTRA-FILTERED MILK, ALKALIZED COCOA, FRUCTOOLIGOSACCHARIDES, MONK JUICE CONCENTRATE, PECTIN, GELLAN GUM, NATURAL FLAVORS, DHA OMEGA-3 (ALGAL OIL), LACTASE ENZYME, SALT, VITAMIN E (TOCOPHEROLS), VITAMIN C (ASCORBIC ACID), STEVIA LEAF EXTRACT, VITAMIN A PALMITATE, VITAMIN D3.

Fairlife, milk, serving 240 ml, package 32 FL OZ/960 mL. Ingredients as printed on the label.

More from Fairlife

Other milk

Cooks as milk, chocolate. Half of it left? Use up the milk.

Had this in a photo? Cook with it Photograph your shelf