Sunday, October 27, 2013

Vegan Champorado

Well everyone knows how much I LOVE rice. I could literally eat it everyday and not get tired of it. There are so many kinds and so much you can do with it. I recently found this dessert online and thought I'd give it a go with some leftover rice I had planned to make sushi with. It's super easy and really delicious. You'll want to make sure you're using a sticky, short grained rice for this, or it just won't be as tasty! I also used some of the vegan chocolate chips from my Vegan Swap Box for the chocolate. :) There are a lot of variations on this so feel free to put your own twist on this basic recipe.

You'll need:
  • 6 ounces vegan bittersweet chocolate, coarsely chopped
  • 1 cup short-grain sweet rice, also known as sticky rice
  • 1/3 cup granulated sugar
  • vanilla almond milk (or your favorite kind)

**My rice was cooked so I didn't include instructions on how to do it! But make sure you're using cooked rice. :)**

So here's what to do:
Create a double boiler by filling a pot with 2 inches of water and bringing it to a simmer over medium-low heat. Place the chocolate in a heatproof bowl and set it over the pot. (Do not let the water touch the bottom of the bowl.) Stir continuously until the chocolate is completely melted and smooth. Remove from the heat and set aside.Add the sugar and melted chocolate to the rice, whisk to combine, and return to a simmer. Continue to simmer, stirring occasionally, until the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside until the pudding has cooled slightly but is still warm, about 45 minutes. You can then refrigerate it to eat later (for up to three days!) or serve it. You can drizzle the almond milk over the top when you serve. 


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