Prep 5 mins
Cook 30 mins
This is a favorite Filipino recipe. My dad used to make it for me all the time growing up. A variation can be done by adding some peanut butter (creamy or chunky). It's like eating a Peanut Butter Cup for breakfast! You can use the condensed milk. Personally, I prefer to use regular milk (I usually use 2% or less). The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal." It can be eaten as a snack or dessert as well. Sweet rice can be found in most Asian aisles of a grocery store. However, if they don't have it there you can find it at an Asian supermarket. It is sold in 1lb. & 5lb. bags. If you have trouble finding it, just ask a clerk. They're generally very helpful :-)
- 1 cup sweet rice
- 2 1⁄2 cups water
- 1⁄2 cup unsweetened cocoa
- 1⁄2 cup granulated sugar
- 1⁄8 teaspoon vanilla extract
- sweetened condensed milk (optional)
- Cook Rice in a medium-size saucepan with water.
- Stir constantly.
- When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
- Add the balance of ingredients except milk.
- Serve in bowls with swirls of milk on top.
I used brown balsmati rice to make mine and it worked well. Love the flavor of the chocolate. Served with a huge dollop of whipped cream for a tasty treat. Thanks for sharing with us!
So simple, yet soooo good! My dad used to make this all the time and I always wondered how he made it. I never knew he only used 4 ingredients. I use sugar only to taste (so as not to make it too sweet), and I added some milk into the pot near the end to make it even creamier. Yummy! Perfect for those chilly Fall days and cold Winter nights :)
Thanks. My lolo used to make this for me when I was a little girl, and my mother made it for my daughter. Now we can pass on this wonderful Filipino tradition. SALAMAT!