Rich, sweet, and comforting, a chocolate rice recipe turns a simple staple into a delicious treat. Perfect for chocolate lovers looking for a cozy dessert or a fun twist on a classic ingredient.
This chocolate rice recipe, also known as champorado, or Filipino chocolate rice pudding, is a delicious sweet rice dish that is perfect to enjoy on all occasions.
It's easy to make, and can be enjoy both warm or cold. This makes it perfect to enjoy on those chilly winter days or hot summer days.
Jump to:
Indulge your senses with the rich and comforting delight of this chocolate rice recipe.
This Filipino classic, often enjoyed as a breakfast treat or a decadent dessert, beckons with its luscious combination of cocoa goodness and creamy rice.
What makes it even more enticing is its versatility; prepare it in advance and savor the convenience of a delicious dish ready to be enjoyed whenever you crave a sweet escape.
Perfect for special occasions such as Valentine's Day, Christmas, Easter, and beyond.
What rice do I use?
For this recipe for chocolate rice, it is best to use white glutinous rice, also known as sticky rice.
This is because this rice, as the name suggests, sticks together when cooked. It will give the chocolate rice a creamy texture.
Glutinous rice is gluten free, despite it's name.
It is important to rinse and then soak your rice before you use it. This will help the rice cook better and quicker.
If you are unable to get white glutinous rice, you could use arborio rice.
You do not need to soak your rice if you use arborio rice.
However, if you use arborio rice you will get a different texture to your chocolate rice and your cooking time may vary.
Why You'll Love This Recipe
- This chocolate rice recipe is perfect to serve at special occasions like Christmas, Easter, Thanksgiving, or even birthday parties.
- Make this recipe for chocolate rice in advance.
- Serve this chocolate rice warm in winter or cold for those hot summer days.
- This recipe is easy to make and is a one pot dish.
- Chocolate rice is gluten free.
Cost To Make
Estimated cost = $4.10, or $1.03 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Water
- Glutinous rice: Also known as sticky rice.
- Unsweetened Cocoa Powder
- Sea salt: This will help to bring out the flavors of the chocolate rice.
- Dark Brown Sugar: If you don't have dark brown sugar, you could use light brown sugar or white sugar.
- Dark Chocolate: Roughly chopped. You could also use milk chocolate.
- Evaporated Milk
Instructions
This recipe for chocolate rice serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: Wash and rinse the glutinous rice under room temperature water 2 to 3 times, until the water runs clear. Drain the water.
Step Two: Soak the rice in room temperature water for at least 1 to 2 hours. Once soaked, drain excess water.
Step Three: In a medium sized saucepan, place the water and rice over medium to high heat. Bring to a boil, stirring occasionally.
Step Four: Once at a boil, reduce the heat to low to bring the liquid to a gentle simmer.
Cook, stirring occasionally, uncovered for 5 to 10 minutes, or until the rice is cooked through.
If the rice is not fully cooked and the liquid has been absorbed, add a bit more water and continue to cook until the rice is cooked.
The rice should be soft and the mixture should thicken.
Step Five: When the rice is cooked, turn off heat.
Mix through the cocoa powder, sea salt, sugar and roughly chopped chocolate until the chocolate and sugar has melted and dissolved.
Then mix through evaporated milk.
Step Six: Serve warm or once cool, place in an air tight container and refrigerate for 3 to 4 hours or overnight.
Top with extra evaporated milk and your choice of toppings.
Substitutions / Variations
Instead of dark chocolate, you could use milk chocolate.
Serving Suggestions
- Serve warm or cold.
- Top with fresh fruits, such as strawberries, blueberries, or raspberries.
- Add some crushed peanuts and chocolate on top.
- With a scoop of vanilla ice cream.
Storage
This chocolate rice recipe can be stored in an air tight container in the fridge for up to 2 to 3 days.
FAQ
This recipe for chocolate rice porridge is made of water, glutinous rice, cocoa powder, salt, sugar, chocolate, and evaporated milk.
Champorado is originally from the Philippines.
Looking for some dessert to enjoy after this? Then you just have to try these biscoff or matcha baked mochi donuts, milk rice cake, or rice bubble marshmallow slice.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Chocolate Rice Recipe
Ingredients
- 1 ¾ cups (438ml/grams, 15.45 ounces) water, plus extra to rinse and soak the rice
- 1 cup (210 grams, 7.41 ounces) white glutinous rice, also known as sticky rice
- 1 ½ tablespoons unsweetened cocoa powder
- ¼ teaspoon of salt or to taste
- 3 tablespoons dark brown sugar or to taste
- 3 ½ tablespoons (70 grams, 2.45 ounces) dark or milk chocolate roughly chopped
- ½ cup (125ml/grams, 4.41 ounces) evaporated milk
Topping Ideas
- Evaporated Milk
- Fresh fruits such as banana strawberries, blueberries
- Chopped peanuts
- Chocolate chips or grated chocolate
Instructions
- Wash and rinse the glutinous rice under room temperature water 2 to 3 times, until the water runs clear. Drain the water.
- Soak the rice in room temperature water for at least 1 to 2 hours. Once soaked, drain excess water.
- In a medium sized saucepan, place the water and rice over medium to high heat. Bring to a boil, stirring occasionally.
- Once at a boil, reduce the heat to low to bring the liquid to a gentle simmer. Cook, stirring occasionally, uncovered for 5 to 10 minutes, or until the rice is cooked through. See note 1. The rice should be soft and the mixture should thicken.
- When the rice is cooked, turn off heat. Mix through the cocoa powder, sea salt, sugar and roughly chopped chocolate until the chocolate and sugar has melted and dissolved. Then mix through evaporated milk.
- Serve warm or once cool, place in an air tight container and refrigerate for 3 to 4 hours or overnight. Top with extra evaporated milk and your choice of toppings.
Comments
No Comments