Chocolate rice pudding recipe
- Dish type
- Rice pudding
A rich chocolate rice pudding made with cream and cocoa powder. A delicious update to what you used to get at school!
20 people made this
- 200g long grain rice
- 400ml water
- 500ml single cream or condensed milk
- 3 tablespoons cocoa powder
- 1 or 2 tablespoons honey
- 60g caster sugar
- Grated chocolate for serving
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Bring the water to the boil; add rice, cover and cook over medium heat until water has absorbed, about 15 minutes.
- Stir in cream, cocoa powder, honey and sugar. Reduce heat, and cook for another 20 minutes, stirring regularly.
- Spoon into bowls and top with grated chocolate.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I made this using up left over boiled rice from yesterday, as I was using up some left over condensed milk made up to the required amount with semi skimmed milk, I didnt add any sugar or honey as it would have made the pudding far too sweet. I also decreased the amounts accordingly to serve three people .... I did wonder if the condensed milk should actually be evaporated milk though !!! The pudding was extremely rich and chocolaty, the next time I make it I will use pudding rice instead of long grain rice and a mix of semi skimmed milk and single cream.-07 Apr 2016
Slow Cooker Chocolate Rice Pudding
In a bowl, combine all the ingredients until well mixed. Pour into the greased crock pot.
Cover the crock pot and cook on high heat for 2-3 hours or until all the liquid is absorbed.
Stir the rice pudding before serving. Serve warm or cold.
Glutinous rice also doesn’t contain any gluten, and is sometimes called sticky rice. You’ll see this rice used in other desserts like Filipino biko, and Vietnamese che bap, or Thai mango sticky rice. Learn more about sticky rice and how to cook it on my post here.
Add the glutinous rice and water to the pan on medium to medium-high heat and stir until it starts to expand and absorb water. Note this is not the same thing as regular short grain rice.
Test the rice by eating a grain every 2 minutes or so after it looks kind of soft. Only when it’s fully cooked to your liking, add the cocoa powder and mix thoroughly.
Add the sugar and mix well.
After the sugar is fully mixed in, serve.
If you’re looking for more Filipino desserts to try, I also love making biko! This one’s great to share because each batch is super rich and not something I can finish all by myself without having to freeze it.
Chocolate rice pudding (tsamporado)
In the Philippines, chocolate for breakfast isn’t a treat, but a typical start to the day, with traditional chocolate rice pudding, tsamporado, eaten by kids and adults alike. In this recipe, cocoa is used to flavour the rice while dark chocolate is sprinkled on top and drizzled with condensed milk for extra sweetness. Traditionally, to balance the sweetness, dried fish (tuyo) is sometimes mixed in or eaten on the side.
- 200 g (1 cup) glutinous white rice
- 750 ml (3 cups) milk
- 110 g (½ cup) caster sugar
- 1 vanilla bean, split, seeds scraped
- 35 g (⅓ cup) cocoa powder, sifted
- Chopped dark chocolate (70% cocoa solids) and sweetened condensed milk, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 30 minutes
Place rice in a bowl, cover with cold water and set aside for 30 minutes to soak. Drain.
Place milk, sugar and vanilla in a pan over medium heat.
Combine cocoa and 125 ml water in a jug and stir until smooth. Add to pan with milk mixture and another 125 ml water. Bring to a simmer, stirring to dissolve sugar.
Add rice and cook, stirring frequently, for 25 minutes or until thick and rice is tender. Scatter with chopped chocolate and drizzle with condensed milk, to serve.
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Recipe – Chocolate eclairs
Bring the water and butter to a boil over medium high heat, and stir until butter is completely melted. Remove from heat and stir in flour until the mixture pulls away from the sides of the pan and forms a ball.
In a stand mixer cool the mixture for 5 minutes using the whisk attachment.
Add eggs one at a time, stirring well after each addition, until the mixture is smooth and satiny. Pipe rounds if you want them to be pretty onto a baking sheet lined with parchment or a silicone liner. Bake 20-25 minutes, or until the puffs are golden and puffed up. Puffs are done when they are hollow inside. Switch oven off and leave them inside until cool.
While the puffs are cooling, whip the cream using a stand mixer and add icing sugar and beat until stiff.
Slice the tops off the choux pastry.
Fill them with cream and dip the tops in melted choc.
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Champorado (Filipino Chocolate Rice Pudding)
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Champorado, also called chocolate rice, is versatile. Jun Belen, an Oakland, California–based cook and food photographer, grew up eating it for breakfast on chilly winter mornings in Manila, with pan de sal (soft, buttery rolls) and fried salt fish. He also ate it chilled as an after-school snack with evaporated milk poured over the top. We prefer our champorado made with good-quality bittersweet chocolate and served warm as a luxurious ending to a meal.
What to buy: Since this recipe contains so few ingredients, be sure to use good-quality chocolate. Missouri-based bean-to-bar company Askinosie imports single-origin cacao from Davao in the southern Philippines and produces a 77-percent bittersweet chocolate with earthy and slightly smoky flavors that really shine through in this simple recipe.
Although rice does not contain any gluten, short-grain sweet rice is sometimes labeled as glutinous rice or sticky rice and can be found in the Asian aisle of most grocery stores.
Game plan: The liberal garnish of rich evaporated milk is traditional, but feel free to substitute regular whole milk or half-and-half.
Creamy chocolate rice pot with raspberries and almonds Risotto al Cioccolato
Are you looking for a delicious chocolate recipe with a difference? If you are, you’ve found it! Here’s my risotto al cioccolato for you to enjoy.
This recipe is dedicated to my son Rocco. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. After that, he tucked in, finishing the lot. I was allowed a taste and had to admit that it was very good. Of course, I have made this recipe a little more elegant and have served it for breakfast and as a dessert.
- 550ml skimmed milk
- 2 teaspoons cocoa powder
- 30g caster sugar
- 65g arborio risotto rice
- 3 tablespoons skinned almonds, finely chopped
- ½ teaspoon vanilla extract
- 60g fresh raspberries
Found in This Book
Feast your eyes on the finest risotto al cioccolato! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Tip the milk, cocoa powder and sugar into a medium saucepan and stir over low heat until the sugar has dissolved. Add the rice and stir briefly with a wooden spoon. Bring to the boil and immediately turn down the heat to as low as possible. Cook for 30–35 minutes, stirring occasionally.
Meanwhile, place the almonds in a small frying pan and dry toast for 2 minutes on a medium heat, shaking the pan occasionally. Set aside.
Once the rice mixture looks all thick and creamy and the rice grains are tender, stir in the vanilla extract and raspberries. Remove from the heat and set aside to rest for 1 minute.
Spoon the rice mixture into two cappuccino cups and scatter over the toasted almonds. Serve immediately.
Once you’re done, simply sit back and enjoy your risotto al cioccolato and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
Champorado (Filipino Chocolate Rice Porridge)
Believe it or, champorado (Filipino chocolate rice porridge) is traditionally served for breakfast. Chocolate for breakfast may sound like a dream, but there’s a caveat. It’s typically served with tuyo (dried salted fish). I dare you to Google image search it!
As a result of the dried fish clause, I didn’t eat champorado as much as I wanted to as a kid. On the occasions when the fish wasn’t around, I happily devoured bowls and bowls of this chocolatey goodness with a generous amount of sweetened condensed milk on top.
Is champorado sweet?
While chocolate is the main ingredient of this dish, it’s not very sweet. Rather, this porridge highlights the complexities of dark chocolate. Much of the sweetness and creaminess comes from the milk drizzled on top.
[P.S. Luckily, during my summer study aboard in the Philippines, I learned that champorado is also often enjoyed with pan de sal (Filipino bread rolls). With this newfound knowledge, champorado quickly became a favorite rainy day comfort food of my 20s.]
Type of rice used in Champorado:
Champorado is made with glutinous rice (aka sweet rice, sticky rice or malagkit). It’s a type of short grain rice known for its high starch content.
You can see the difference between jasmine rice (medium/long-grain rice) and glutinous rice in the photo above. Short grain rice is less translucent in color because of its starch content.
It has been raining more than usual in Los Angeles. I usually make a pot of chicken arroz caldo to warm up. But when I need something more comforting, I turn to champorado.
To me, it tastes like childhood and feels like a giant bear hug. Luckily, it’s SUPER easy and QUICK to make. 30 minutes max, I promise.
Type of chocolate used in Champorado:
Traditionally, this dish is made with cacao tablea. You can find it at most Latin markets. They’re little disks of unsweetened or very dark chocolate.
Since I don’t normally have that on hand, I’ve found a great substitute. This mixture of dutch processed unsweetened cocoa powder and 90% dark chocolate is perfect.
As a child, I couldn’t understand why on Earth you’d want to eat chocolate rice porridge with fish. It makes sense now. The rich dark chocolate pairs wonderfully with salted fish.
I’m still against adding fish. However, I do like to sprinkle a little finishing sea salt on top before serving. I also add cocoa nibs for a pop of crunch and textural variety.
I loved this when it was first published, but I lost the recipe. I'm glad it finally dawned on me that I might find it on the internet. It is really good, even if you are a fan of "classic" rice puddings.
I have never tried rice pudding before, so maybe I just am not a big fan of the stuff. but personally the chocolate flavor seemed odd. I WAS able to cook it for 45 mins, and it became thick and creamy in that time. Next time I want chocolate pudding though, I am reaching for the jell-o instant box!
This is a great pudding. The cinnamon flavor was perfect. I defied the recipe and used skim milk (but added 1T of butter) and it turned out beautifully. I didn't have bittersweet chocolate, so I used 10T of cocoa and 3T of butter instead, and 1/3 cup of sugar-- worked great. I also added 1/3 cup of slivered almonds. It is a very rich dish-- so I would serve it with a little whipped cream! YUM! However, it did take 1.5 hours for the rice to reach proper texture.
This recipe was a real disappointment. The rice never reached the proper texture, the pudding lacked volume, the flavors were too intense and and the final product was unattractive.
This recipe was inaccurate (or my stove is really off!) the rice was NOT cooked by 45 minutes, and the recipe didn't describe well enough what "done" looks like. (The rice and milk should come together like a thick porridge). I had to look it up in Joy of Cooking! (I've never made rice pudding before.) The chocolate flavor is strange, if you like traditional rice pudding (very sweet)