Slow Cooker Chocolate Rice Pudding


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 chocolate-y aroma when their heads peeked above their blankies. Try it!

preparation

preparation Time
0 mins

cook Time
360 mins

servings
6

calories
339 per serving

ingredients

  • 2 cup sweet rice
  • 3 cup filtered water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1 teaspoons pure vanilla extract
  • evaporated or whole milk, for topping

directions

Step 1

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!

recipe by

Momma C.


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MommaCuisine

National cooking personality and host, Johanna M. Cook has been captivating audiences with Momma Cuisine since 2009. Momma Cuisine’s vision is to connect with their targeted consumer base of busy moms by providing exclusive access to the best of what brands can offer.

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