One afternoon I longed for something comforting and sweet, but not to sweet. Lately I’ve used my rice cooker to cook everything and everyone: purple sweet potatoes, cheese, meat, they call it. I discovered a few remaining chocolate bars in my pantry and thought: “What if I only cooked chocolate with rice? “ I filmed the process, posted online and just like that, mine now notorious Chocolate rice recipe was born.
To my surprise, my idea became viral (24 million views and count!) And was even up Today. Of course the internet is shared. Some people called it genius. Other? Let’s just say that not everyone is ready to be chocolate and rice as a besties. I even saw my recipe and my video concept openly that he obviously copied.
Chocolate and rice are a great combination
To be clear, I didn’t invent a chocolate rice. In the Philippines there is champorado, a beloved sweet cocoa rice porridge, which is sometimes enjoyed with salted fish or anchovies. There is chocolate pudding in western cuisine and who doesn’t love chocolate rice muesli? But I may be the first to become viral by cooking real chocolate rods with rice in a rice cooker.
The beauty of this gluten -free recipe lies in its simplicity: there are only two ingredients, almost no effort when you cook it in the rice cooker, and there are endless opportunities for personalization. Let these chocolate melt in the rice cooker and let the haters speak. Because as soon as you take a bite of my chocolate rib, everything will only make sense.
Simply recipes / Shilpa Iyer
Make this recipe with and without rice cookers
For people who don’t have a rice cooker, please don’t be annoyed if you long for chocolate rice. Prepare the rice on the stove as you would normally do. As soon as it is completely cooked and still hot, but sprinkle chopped chocolate evenly before the fluff. Let it sit for a few minutes or two so that the chocolate can melt, then carefully fluff and stir the rice to combine.
With a rice cooker, simply rinse the rice, add it to the rice cooking bowl, add the water, press it with one or two chocolate rods, close the lid and lean back so that the rice cooker does its magic.
How I can make my 2-intrordant chocolate rice
To make 6 to 8 portions, you need:
- 2 cups of short grain rice
- 2 cups of water, more to rinse rice
- 1 to 2 bars half -sweet chocolate
- Honey, sweetened condensed milk or maple syrup for serving, optional
Rinse the rice in a fine mesh sieve or colander under cold tap water until the water is clear. Place the rice in the rice cooking bowl and add the 2 cups of water. Place the chocolate bars on it. Close the lid and cook the standard rice setting of your rice cooker.
As soon as the rice is cooked, use a rice paddling or a fork to fluff the rice and mix the melted chocolate until they are completely combined. Serve hot piping in bowls. Add all the deposits of your choice and enjoy it.
Store the remaining chocolate rice in an airtight container in the refrigerator for up to 3 days. Use the microwave to warm up.
Simply recipes / Shilpa Iyer
Simple changes
- Before cooking the rice, you can add a pinch of cinnamon, cardamom or even chilli powder to add some warmth.
- Do you ask crunch? Give your chocolate rice with roasted nuts, sesame seeds or muesli.
- Splash some coconut milk over the rice as a creamy drizzle.
- I like the taste of dark or half -sweet chocolate best, but you can use any chocolate you like, including white chocolate.
Would you like to get pinky-up fantasy? Give my chocolate rice into a lush pudding or chocolate rice mousse with coconut milk, with whipped cream and cocoa powder, and serve it cooled.
