In a medium saucepan, combine the short-grain rice and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 10 minutes, or until most of the water is absorbed.

Add Milk and Sugar

Once the water is mostly absorbed, stir in the whole milk, granulated sugar, and salt. Return to a simmer over medium heat, stirring frequently to prevent sticking or scorching.

Continue to cook uncovered, stirring often, for about 20–25 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.

Chocolate Mixture

Add Chocolate and Cocoa

Once the rice is cooked and the pudding has thickened, lower the heat to low and stir in the chopped bittersweet chocolate and cocoa powder. Continue stirring until the chocolate is fully melted and the mixture is smooth.

Add Vanilla

Remove the pudding from the heat and stir in the vanilla extract. Mix thoroughly to combine.

Garnish (optional)

Serve and Garnish

Spoon the warm chocolate rice pudding into individual serving bowls. Top with a dollop of whipped cream, a sprinkle of dark chocolate shavings, and a dash of ground cinnamon, if desired. Serve warm or chilled.