Champorado Infused with Ginger and Thai Chili (Vegan and Gluten-Free Chocolate Risotto)
Prep time
Cook time
Total time
Though easy to make, this spicy recipe by Mimi Chang is anything but plain or boring. We used small chili peppers and it still had quite the kick. I think the touch of intense heat is what made this milk chocolaty pudding (I would actually liken it to dairy-free milk chocolate risotto) so addictive. We liked just a touch more sweetener (added a few drops of stevia to taste) than the ¼ cup, and felt that the contrasting coconut whip is an absolute must! (Photo shown above by Alisa Fleming.)
Serves: 4 servings
Chocolate rice pudding:
  • 4 cups So Delicious Dairy Free Unsweetened Almond Plus AlmondMilk, divided
  • 2 Thai chili peppers, sliced crosswise (if you can't find these, you can substitute fresh serrano or cayenne peppers) (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 of salt
  • 6 tablespoon pure dark cocoa powder
  • ¼ cup sugar (or more, to taste)
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 "whipped crème" on top of each serving of champorado. Sprinkle each with a pinch of cocoa powder. Voila!
Recipe by Go Dairy Free at