Champorado (Chocolate Rice Pudding)

Preparation Time: 10 minutes | Cooking Time: 30 minutes | Serves 6

Ingredients:

• 500 ml coconut milk
• 225 ml coconut cream (can be replaced with desicated coconut)
• 200 g sticky rice
• 50 g cocoa powder (can be reduced to balance the coconut and chocolate flavours)
• 200 g caster sugar
• salt (1/4 tsp)
• Chopped pistachios (for garnishing)

Method:

• Pour the coconut milk over the rice in a medium size pot and bring to boil. 
• Stir frequently to prevent the rice from getting stuck to the pot. 
• After approximately 10 minutes, stir in the cocoa powder, salt and sugar. 
• Reduce the heat to low and cook for another 10 minutes or until the rice has fully cooked. Stir occasionally to ensure the liquid does not fully dry out.
• Stir in the coconut cream (or desicated coconut).
• Let the pot rest for about 10 minutes once cooked.
• Garnish with pistachios and serve warm. 

Source: The Triggerfish Cookshop