Chocolate Chip Toffee Layered Rice Pudding
Indulge in pure dessert decadence with Chocolate Chip Toffee Layered Rice Pudding, a creamy twist on a classic comfort food. This luscious recipe combines the velvety smoothness of slow-cooked rice pudding with layers of rich semi-sweet chocolate chips and buttery toffee bits for an irresistible flavor combination. Each spoonful offers a delightful contrast of textures, from the creamy pudding base to the satisfying crunch of toffee. Infused with vanilla and a hint of cinnamon for optional garnish, this layered dessert can be served warm for ultimate comfort or chilled for a refreshing treat. Perfect for special occasions or everyday indulgence, this elevated rice pudding recipe is a show-stopper that’s easy to prepare yet endlessly impressive!
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Recipe Information
Ingredients
- 1 cup Medium-grain white rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 teaspoons Vanilla extract
- 3 large Egg yolks
- 1 cup Semi-sweet chocolate chips
- 1 cup Toffee bits
- 1 tablespoon Butter
- 0.25 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, whole milk, heavy cream, sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring constantly to prevent sticking.
Lower the heat to medium-low and cook for 25-30 minutes, stirring frequently, until the rice is tender and the mixture thickens to a creamy consistency.
In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot rice mixture into the yolks, whisking constantly to temper the eggs.
Return the tempered yolk mixture to the saucepan, stirring continuously. Cook for an additional 3-4 minutes over low heat until the pudding thickens further, but do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract and butter until fully incorporated.
To assemble the layers, spoon a portion of the rice pudding into individual serving glasses or a large serving dish. Add a layer of chocolate chips and toffee bits, then repeat with another layer of rice pudding. Continue layering until all ingredients are used, finishing with chocolate chips and toffee bits on top.
Allow the pudding to cool slightly before serving warm, or refrigerate for at least 2 hours to serve chilled.
Optional: Sprinkle a pinch of ground cinnamon over the top for garnish before serving.
Nutrition Facts
Calories |
4595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.2 g | 316% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 529.3 g | 192% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 433.3 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 1460 mg | 112% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
