This chocolate rice pudding recipe was a “dessert” entry and runner-up winner(!) in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Mimi Chang. For the creamy base, she used Almond Plus Protein AlmondMilk from So Delicious to qualify.
I’ve added this spiced chocolate rice pudding recipe to the Alisa’s recipes section, because I had the chance to trial and enthusiastically approve this recipe. In fact, the photos shown here are mine.
Though easy to make, this spicy recipe by Mimi Chang is anything but plain or boring. I 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!
According to Mimi, “This chocolate rice pudding is the ultimate comfort food! I love putting a novel grown up twist on this Filipino classic by infusing the almond milk with ginger and chilies. It’s rich and spicy.”
Special Diet Notes & Options: Chocolate Rice Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
For a tree nut-free and dairy-free chocolate rice pudding, So Delicious offers an Unsweetened Coconut Milk Beverage that can be used in place of the almond milk.
- 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)
- One container So Delicious Dairy Free Original Culinary Coconut Milk (not Lite), left in refrigerator overnight.
- 2 teaspoons sugar
- ½ teaspoon vanilla extract
- Pinch ginger
- Cocoa powder, for dusting
- 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.
- 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.
- 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.
- Serve the "whipped crème" on top of each serving of champorado. Sprinkle each with a pinch of cocoa powder. Voila!
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