Leftover Rice Chocolate Dessert

Got leftover rice? Turn it into a two-layer chocolate dessert that tastes way better than it should. A baked cocoa base made with rice, egg white and dates — topped with a silky cream blended from rice and milk. Just 205 calories per serving, no butter, no refined sugar, and zero food waste. This is the kind of recipe that makes you feel like a genius in the kitchen.

30 min

205 kcal

6.5g protein

2 servings

Leftover rice chocolate dessert with creamy topping and coconut flakes in a glass baking dish

Spoonful of leftover rice chocolate dessert showing cocoa base and creamy layer

Sofia holding leftover rice chocolate dessert with coconut flakes close up

Watch the Recipe

Ingredients

Serves 2

Base:

100g cooked rice
1 egg white
60ml plant milk
10g cocoa powder
2 small dates (or sweetener)
Baking powder

Creamy topping:

100g cooked rice
~100ml plant milk (adjust as needed)
10g honey (or any sweetener)

Optional toppings: coconut flakes, nuts

Instructions

Base: Mix 100g cooked rice with egg white, cocoa powder, dates (or sweetener), 60ml plant milk and baking powder until combined.
Pour into a lined baking dish and bake at 180°C (355°F) for 15-20 minutes until set and firm.
Topping: Blend 100g cooked rice with ~100ml plant milk and honey until smooth and creamy.
Pour the creamy topping over the baked base. Add coconut flakes or nuts if you like. Serve immediately or chill for a firmer texture.

Tips & Notes

Day-old refrigerated rice works best — it is drier and holds together better in the baked base.
Blend the topping until completely smooth — no rice grains should be visible. A high-speed blender works best.
For a richer chocolate flavor, add an extra 5g of cocoa powder to the base.
This dessert is a perfect zero-waste recipe — use the rice you would have thrown away and turn it into something indulgent.

Nutrition Facts

	Per serving	Per 100g
Calories	205 kcal	91 kcal
Protein	6.5g	3g
Carbs	41g	18g
Fat	2g	1g

* Whole recipe: ~410 kcal. Without honey topping: ~190 kcal per serving.

Frequently Asked Questions

Yes — white rice (jasmine, basmati, sushi rice) works best because it blends into a smoother cream for the topping. Brown rice will work but gives a grainier texture. The whole point is using whatever leftover rice you have, so don't overthink it.

Store in an airtight container in the fridge for up to 2 days. The base stays firm, but the creamy topping may thicken — just give it a stir or add a splash of milk before serving. Best eaten within 24 hours for optimal texture.

Yes — replace the 2 dates with any sweetener you have: maple syrup, agave, coconut sugar or a few drops of liquid stevia. Dates add a caramel-like sweetness, but the cocoa and honey carry the flavor even without them.

Yes — replace the egg white with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let sit for 5 minutes). Swap the honey for maple syrup or agave. The base will be slightly softer but still holds its shape after baking.