Rice pudding is perfect for making in Suvie because the low and gentle heat ensures tender, creamy pudding. While cow’s milk is the most traditional liquid used to steep the rice, the many hours of slow cooking has an undesirable effect on the milk, causing it to separate. Coconut milk adds richness and is stable enough to stand up to the long cooking time. As a bonus, the nutty flavors in the coconut milk amplify the chocolatey notes in the cocoa powder.  

Chocolate Rice Pudding

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 2 hours
  • Print


  • 2 cups boiling water
  • 1 (13.5 oz) can coconut milk
  • ¼ cup packed light brown sugar
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • ½ cup cocoa powder
  • ⅔ cup white rice


1) In a Suvie pan, whisk togethe 2 cups boiling water, 1 can coconut milk, ¼ cup light brown sugar, ⅛ tsp salt, 1 tsp vanilla extract, and ½ cup cocoa powder. Whisk in ⅔ cup white rice, until smooth. 

2) Place the pan in the bottom zone of Suvie. Input settings and cook now, stirring pudding halfway through cooking. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour and 30 minutes  

3) After the cook, stir to incorporate. Set aside to cool for 15 minutes (the pudding will look loose right out of Suvie, but will set as it cools). Garnish with toppings such as sliced almonds, shredded coconut, fresh raspberries, chocolate shavings, or additional cocoa powder.


Nutritional Information per serving (6 servings per recipe): Calories 240, Total Fat 14g, Total Carbohydrates 36g, Total Sodium 80mg, Total Protein 3g.

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