So, this is to say that we have a LOT of rice left in our pantry. I have been using it up in stews, for burrito filler, etc., but today I ran across a recipe for Champorado, a Filippino sticky rice chocolate pudding, and I thought, hey, I've got these ingredients in spades!
And I have an opportunity to see if I can make it fast and easy in the Instant Pot.
Measure out the following:
2 C. Rice, clean and soak it (I used plain white rice, but glutinous rice is what is traditionally used)
3 C. Water
1/2 C. Cocoa
1/2 C.- 1 C. Brown Sugar (or Coconut Sugar, what I used)
3 C. Coconut Milk (your choice if you want to use the canned, thick stuff or the drinkable coconut milk-- or any other non-dairy milk, for that matter)
1/2 C. Chocolate Chips
- Stir first 4 ingredients together the Instant Pot, and cook as you would rice. I set the Instant Pot on the Rice Setting, then Manually add 15 minutes to the 10 minutes=25 minutes.
- When the rice is cooked and has vented for 15 minutes, I remove the lid and scrape the pudding into another bowl or pot. To that I add the Coconut milk. I do a taste test and may add in a little more milk or sugar or water.
- Scoop into bowls and add a small handful of chocolate chips to "garnish"
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