Name: Coconut Chocolate Rice Pudding
Comments: 8/23/2017 - I used 3/4 cup sugar and 1/2 cup cocoa powder.
The result was rich, almost like fudge.
4/7/2018 - I used 3/4 cup sugar and 1/2 cup Ghirardelli unsweetened cocoa powder. With the rice, I added 1/2 cup flaked coconut and about 1/4 cup creamy peanut butter. It filled a 2-quart casserole dish.
1/13/2019 - I had to substitute sweetened condensed milk for the coconut milk. Again I used 3/4 cup sugar and 1/2 cup Ghirardelli unsweetened cocoa powder. After cooking, the result seemed very liquid.
12/6/2019 - I used this method to make ordinary rice pudding without as much effort. I started with coconut milk and 3/4 cup sugar. Then, instead of cocoa powder, I added 0.5 cups of raisins, 1 teaspoon vanilla, 3.5 tablespoon margarine, and 1 teaspoon roasted cinnamon. When that was all melted and blended I folded in the rice.
6/14/2020 - I used 5/8 cup of sugar, a can of lite coconut milk, 1/2 cup of cocoa powder, and 1/2 cup flaked coconut. It was fairly liquid when the cooking was done.
10/9/2020 - I used 3/4 cup sugar and 1/2 cup Ghirardelli unsweetened cocoa powder along with the rice and coconut milk. It was fairly liquid when cooking was done, but firmed up after several hours in the refrigerator. I stored it in a 2-qt casserole dish, but it might have fit in the next size down.
Source: Attributed to chef Kaimana Chee of Uncle's Hawaiian Grindz Restaurant in Fallston, MD, by February 8, 2017, Baltimore Sun article
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