Searching for Recetas de Postres? Try Our Recipe for Chocolate Rice Pudding

Written by Cooking Steak. Posted in Postres, Recetas de postres, Tres leches cake recipe

Recetas de postres

When people think of Hispanic food, they think of tamales, enchiladas, tacos, and empanadas. However, recetas from the broad group of cultures that are referred to as Hispanic, a group which includes Mexicans, Peruvians, and many others, according to Pew Hispanic, are much more varied than the fast-food fare we’re offered here in the States. Not only are Hispanic cuisines known for hearty, simple dishes like arroz con pollo and ceviche, they’re also increasingly well known for their recetas de postres, their recipes for desserts.

Flan is undoubtedly the most popular of all Hispanic recetas de postres, at least in this part of the world. However, recetas de postres for rice pudding, a classic Peruvian dish, are increasingly sought out on the worldwide web. While, according to, the dish originated in India before being brought to Europe and subsequently to the New World, recetas de postres for rice pudding from Peru take full advantage of the local flavors. If you’ve been searching for recetas de postres for authentic rice pudding, here’s our recipe for a chocolaty version of this Peruvian treasure. (Note: This recipe has been adapted from’s arroz con leche recipe)

How to Make Chocolate Rice Pudding


  • 1/2 cup raisins
  • 1/2 cup chocolate chips
  • Pinch of salt
  • 1/4 cup Grand Marnier
  • 1/2 cup long grain rice
  • 1/2 cup water
  • 2 cups 2% milk
  • 1 12-ounce can of evaporated milk
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon powder

How to Put It Together

  1. In a large bowl, add the Grand Marnier to the raisins. Allow the raisins to soak up the alcohol for at least six hours, preferably leaving overnight.
  2. Add all remaining ingredients, minus the honey and evaporated milk, to a large sauce pan. Bring the mixture to a boil, and cover the pot. Reduce the heat to a simmer, cooking the mixture until the rice is tender.
  3. Turn off the heat, and stir the evaporated milk and honey into the rice mixture. Drain the excess liquid from your orange-infused raisins. Stir the raisins into the pudding.
  4. Place the pan back onto the hot stove, allowing the mixture to cook for another five to 10 minutes.
  5. Remove the pan from the heat and serve immediately to your guests. If you’d like to serve the dish chilled, dole it out evenly into ramekins, cover with plastic wrap, and place in the refrigerator for two to four hours. The pudding should keep for a few days.

If you’ve been searching for delicious recetas de postres to impress your friends and family with, look no further. With this orange-chocolate version of a classic Peruvian dish, there’s no way anyone will be anything but satisfied after your world-class meal. Read more like this.

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