Champorado Infused with Ginger and Thai Chili (Vegan and Gluten-Free Chocolate Risotto)
Prep time
Cook time
Total time
Serves: 4 servings
Chocolate rice pudding:
  • 4 cups dairy-free milk beverage (So Delicious Unsweetened Almond Plus AlmondMilk used here), divided
  • 2 Thai chili peppers, sliced crosswise (if you can't find these, you can substitute fresh serrano or cayenne peppers) (I use just 1 and deseed for less heat)
  • 1-inch piece ginger, peeled and chopped coarsely
  • 1 cup sushi rice (short grain white or Arborio also work)
  • Pinch salt
  • 6 tablespoon pure dark cocoa powder
  • ¼ cup sugar (or more, to taste - I also add a few drops of pure stevia)
Whipped Topping:
  1. Combine 1 cup almond milk, chili peppers and ginger in a pot. Bring to a boil, then immediately remove pot from heat. Allow milk to stand for 20 minutes. Strain milk pressing solids against strainer to extract flavor.
  2. Put milk back into pot. Add rice and salt to infused milk and over low heat, cook until the milk is absorbed. Add the next 3 cups of milk cup by cup, allowing each addition to absorb before adding more. Stir throughout until mixture becomes thick, starchy with a pudding like consistency. Stir in cocoa powder and sugar until sugar dissolves. Remove from heat and put into 4 individual bowls.
  3. Open coconut milk container (I cut the top off the box). Place about half of the thick solid parts into a medium bowl. Beat on high with hand mixer until it becomes whipped. Add the sugar, vanilla and ginger. Beat again.
  4. Serve the "whipped crème" on top of each serving of champorado. Sprinkle each with a pinch of cocoa powder. Voila!
Recipe by Go Dairy Free at