prep time
cook time
servings
4
4
WHAT YOU'LL NEED
![]() | ||
uncooked Minute Rice® instant white rice | ||
¾ cup (175 mL) | ||
2¾ cups (675 mL) | milk | |
3 tbsp (45 mL) | granulated sugar | |
Pinch | salt | |
1 | egg | |
1 tsp (5 mL) | vanilla | |
1 cup (250 mL) | mini marshmallows | |
½ cup (125 mL) | chopped bittersweet chocolate | |
¼ cup (60 mL) | chopped toasted pecans | |
Whipped cream (optional) |
INSTRUCTIONS

Step 1: Combine the milk, rice, sugar and salt in a large saucepan; bring to boil over medium-high heat, stirring constantly. Reduce the heat to medium-low. Cook, stirring often for 10 minutes
Step 2: Beat the egg with the vanilla. Stir some of the hot rice mixture into the egg; beat the warmed egg mixture back into the remaining rice mixture. Cook, stirring constantly for 1 minute. Remove from heat and set on a cooling rack. Place a piece of wax paper directly on the surface; let cool to room temperature
Step 3: Meanwhile, preheat oven to broil. Spoon the pudding into oven-safe serving dishes. Top each dish with an equal amount of marshmallows, chocolate and pecans
Step 4: Broil on the middle rack in oven for 30 to 60 seconds, or until the marshmallows are golden and the chocolate is melted. Garnish with whipped cream (if using)
Tip:
For a "Smore"-style version, substitute crumbled graham crackers for the chopped toasted pecans.
For a "Smore"-style version, substitute crumbled graham crackers for the chopped toasted pecans.
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