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Rocky Road Polenta Pudding (Rice Cooker)

by Chef Katie Chin

Rocky Road Polenta Pudding (Rice Cooker)

Makes 6 to 8 servings

Here's a rockin' variation on a North American favorite. Fluffy marshmallows, crunchy almonds, decadent chocolate and creamy polenta pudding combine to satisfy any sweet tooth.

Tip: To toast whole almonds, spread them in a single layer on a baking sheet. Bake in a 325°F (160°C) oven, stirring often, for 5 to 10 minutes or until light brown and fragrant. Immediately transfer to a bowl and let cool completely before chopping.

• Medium rice cooker; fuzzy logic only

1 cup coarse-grain yellow polenta 250 mL

1⁄2 cup packed dark brown sugar 125 mL

Pinch salt

4 cups whole milk 1 L

1⁄2 cup semisweet chocolate chips 125 mL

1⁄4 cup miniature marshmallows 60 mL

1⁄4 cup almonds, toasted and chopped (see tip) 60 mL

1⁄4 cup butter, cut into pieces 60 mL

1 tsp vanilla extract 5 mL

1. In the rice cooker bowl, combine polenta, brown sugar, salt and milk, stirring for 15 seconds with a wooden spoon or plastic paddle. Set the rice cooker for the Porridge cycle. Stir thoroughly two or three times while the polenta is cooking.

2. When the machine switches to the Keep Warm cycle, stir in chocolate chips, marshmallows, almonds, butter and vanilla. Close the lid and let stand for 10 minutes. Serve immediately or hold on the Keep Warm cycle for up to 1 hour. Stir thoroughly before serving. Serve warm.


Find more info and other rice cooker recipes in 300 Best Rice Cooker Recipes by Chef Katie Chin

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