Ingredients
¼cupcocoa powder
½cupbrown sugar
1tspsalt
1¼cupsmilk
½tspvanilla
3eggs
2cupsrice,cooked, or use leftovers
½cupdried cranberries,optional
Preparation
Preheat the oven to 350 degrees F.
Use the wooden spoon to combine the cocoa powder, brown sugar, and salt in the mixing bowl. Add a splash or two of the milk of about 1⁄4 cup. Whisk until smooth.
Crack 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.
Stir the rice and the cherries into the mixture with a wooden spoon. Transfer the pudding to the baking dish or ramekins.
Bake for 30 to 45 minutes. Smaller dishes bake faster.
Use potholders to take the dish out of the oven. The middle should still jiggle a little when the dish is shaken. It will firm up as it cools. Let it cool for 5 minutes.
Serve and enjoy!
