Ingredients
1/4 c. cocoa powder
1/2 c. brown sugar
tsp. salt
1 1/4 c. milk
1/2 tsp. vanilla
3 eggs
2 c. cooked rice (Use leftovers, or follow the package directions.)
1/2 c. dried cranberries (optional)
Preparation
Step 1Preheat the oven to 350 degrees. Use the wooden spoon to combine the cocoa powder, brown sugar, and salt in the mixing bowl.Step 2Add a splash or two of the milk (about 1⁄4 cup, but you don’t need to measure). Whisk until smooth.Step 3Crack the eggs into the mixing bowl and discard the shells. Add the vanilla and the rest of the milk to the bowl. Whisk to combine. Then stir the rice and the cherries into the mixture with a wooden spoon.Step 4Transfer the pudding to the baking dish or ramekins. Bake for 30 to 45 minutes. Smaller dishes bake faster.Step 5Use your potholders to take the dish out of the oven. The middle should still jiggle a little if you shake the dish; it will firm up as it cools. Let it cool for 5 minutes before eating.
