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.
- 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
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!