Go Back
5 from 1 vote
Simple Chocolate Rice Pudding
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

In the Philippines, they call it "champorado," but in the end it's the creamiest, most chocolatey rice pudding you've ever had.

Course: Dessert
Cuisine: American
Servings: 8
Author: Gemma Stafford
  • 1 1/2 cup (12 oz/425g) white sticky rice (sushi rice, calrose or aborio)
  • 1/3 cup (1 1⁄3 oz/37g) cocoa powder
  • 2 cup (16 fl oz/500ml) water
  • 2 Tbsp butter
  • 2 (12 oz cans) evaporated milk
  • 1/3 cup (2 1⁄2 oz/71g) sugar , or to taste
  • 2/3 cup (4 oz/115g) bittersweet chocolate , roughly chopped
  • 1/2 tsp salt
  • 1 tsp vanilla extract , optional
  1. In a ​GoodCook 2 Quart Saucepan​ add the rice, water, evaporated milk, cocoa powder, butter and sugar.

  2. Cover with a lid and bring to a simmer. Once it starts to simmer cook,stirring occasionally, until the rice is tender, about 20-25 minutes.Note: you don't want all the liquid to be absorbed by the rice as you need it to have a sauce. Rice absorbs liquid once it has been removed from the heat so factor that in.

  3. Once the rice is fully cooked remove from the heat and stir in the bittersweet chocolate, salt, and vanilla extract.

  4. Serve warm or cold in individual bowls with whipped cream on top.

  5. Keep refrigerated for up to 3 days.