Creamy Sindhi Chocolate Rice Pudding with Caramel

Rice pudding is a beloved dessert across many cultures, and in Sindhi households, it's a comforting staple that evokes memories of family gatherings and festive celebrations. Traditional Sindhi rice pudding, or ‘Chaawaran ji Kheerni,’ is made with slow cooked rice, milk, and sugar, often garnished with nuts or dry fruits. But as modern kitchens evolve and palates expand, fusion versions are finding their way into everyday cooking. One such luxurious variation is the Sindhi chocolate rice pudding with caramel, a rich, velvety twist that brings together the essence of tradition and the decadence of dessert innovation. This dessert is an experience in layers. The creamy rice base, the bittersweet depth of chocolate, and a silky caramel drizzle on top. It’s perfect for special occasions or for when you want to indulge in something unique yet rooted in familiar flavors.

Ingredients:

For the pudding:

• I l full fat milk
• ⅓ cup basmati rice
• 4 tbsp sugar (adjust to taste)
• 2 tbsp cocoa powder (unsweetened)
• 100 gms dark chocolate (grated or chopped)
• 3 tbsp condensed milk (optional, for added creaminess)
• A pinch of salt
• ¼ tsp cardamom powder
• 1 tsp ghee

For the caramel sauce:

• ½ cup sugar
• 2 tbsp water
• ⅓ cup heavy cream
• 1 tbsp butter
• A pinch of salt

Method:

1. The texture of your rice is the heart of this dessert, so don’t rush this stage. Rinse the rice thoroughly under running water and soak it in enough water for about 30 minutes. This softens the rice and helps it cook faster and more evenly.
2. In a heavy-bottomed pot or kadhai, bring the milk to a gentle boil. Once it starts bubbling, add the soaked and drained rice to the pot.
3. Reduce the heat and let the rice cook in the milk on a low flame. Stir occasionally to ensure the milk doesn’t stick to the bottom or form a layer of cream too thick on the surface. This process takes about 30 minutes.
4. Once the rice is fully cooked and the milk has thickened, mash some of the grains with the back of a spoon. This gives the pudding a creamy consistency while still maintaining some texture.
5. Now comes the indulgent chocolatey layer that makes this dish truly special. Mix cocoa powder with a tablespoon of warm milk to form a smooth paste. This prevents lumps when you add it to the pudding. Add the cocoa paste to the rice pudding along with the sugar and salt. Stir well until evenly incorporated. The pudding will start to take on a rich, mocha hue.
6. Add the chopped dark chocolate to the mixture. Let it melt naturally into the warm pudding. You can also stir in condensed milk at this stage for extra richness.
7. Sprinkle in the cardamom powder to bring in a traditional, fragrant note that beautifully balances the chocolate.
8. Just before turning off the flame, add a teaspoon of ghee and mix thoroughly. This touch of fat enhances flavor and gives the pudding a smooth finish.
9. Now it’s time to make the caramel sauce. In a small saucepan, combine the sugar and water and cook on medium heat without stirring. Swirl the pan gently to help the sugar melt evenly. After about 8 minutes, the sugar will start to change color. Once it turns a deep amber, remove the pan from the Slowly pour in the cream and be careful as it may bubble vigorously, and whisk until combined. Then add the butter and a pinch of salt. Let the sauce cool for a few minutes until it thickens to a pourable consistency.
10. Spoon the warm or room temperature chocolate rice pudding into individual bowls or dessert glasses. Pour a ribbon of caramel sauce over each serving. The contrast between the dark chocolate base and the golden caramel on top is visually striking and enhances the overall flavor. For extra flair, you can sprinkle chopped nuts, chocolate shavings, or even a dusting of cocoa powder.
11. You can serve this dish warm or chilled, depending on your preference. Pair with a cup of masala chai for a complete, comforting end to your meal.

Tips:

• We have directed you to use Basmati rice, but any rice does the trick. Look for a longer rice since it will have more space to absorb the milk and become dense.