Recipe

Slow Cooker Chocolate Rice Pudding (Champorado)

Growing up in the Philippines until I was nine years old, I spent my early elementary school years eating many classic Filipino breakfast faves from silken tofu with tapioca and brown sugar sauce (Taho), to this Spanish-inspired Chocolate Rice Pudding, traditionally called, Champorado.

Bits of sweet rice, cooked slowly with cocoa powder until it turns into a think porridge-like texture, then swirled with a drizzle of evaporated or whole milk makes this breakfast treat almost too good to be eaten before school!

I made this recipe overnight in my slow cooker - and whoa! The house smelled so amazing that it didn't take long to wake the kids after they took a whiff of that chocolately aroma when their heads peeked above their blankies.

Try it! 

Ingredients:
  • 2 cups of sweet rice
  • 3 cups of water
  • 6 tablespoons of unsweetened cocoa powder
  • 1/2 cup of granulated sugar
  • 1 cap full of vanilla extract
  • Evaporated or whole milk
Instructions:

Whisk all ingredients together in the slow cooker.

Cook for 6 hours on low.

Spoon into bowls and drizzle evaporated or whole milk and devour!

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Comments

Aileen
Mar 1, 2017 at 21:10:14
I've never cooked sweet rice before. Do I need to soak it in water for some hours before putting it in the slow cooker?
Momma Cuisine
Mar 3, 2017 at 16:23:13
Aileen - no need to soak!