One afternoon I crave for something comforting and sweet but not also sweet. Lately, I had used my rice stove to make everything and everything: purple sweet potatoes, cheese, meat, you name it. I discovered a few remaining chocolate bars in my pantry and thought, “What if I just cooked chocolate with rice? “ I filmed the process, it published it online and just as it became my now infamous chocolate rice recipe born.
To my surprise, my idea became viral (24 million views and counting!) And was even shown on today. Of course, the Internet is shared. Some people called it genius. Other? Let’s just say that not everyone is ready for chocolate and rice to be besties. I have even seen my recipe and video concept overtly copied.
Chocolate and rice is a great combination
To be ready, I did not invent chocolate rice. In the Philippines there is Champorado, a beloved sweet cocoa rice porridge that is sometimes enjoyed with salted fish or anchovy. In western kitchens there are chocolate rice pudding, and who doesn’t love chocolate rice grain treats? But I’m perhaps the first to have become viral by preparing actual chocolate bars with rice in a rice stove.
The beautiful thing about this gluten -free recipe lies in its simplicity: it is only two ingredients, almost no effort if you make it in the rice stove and there are endless possibilities for personalization. Then let that chocolate melt in the rice stove and let the haters talk. Because once you’ve taken a bite of my chocolate rice, it all just makes sense.
Simply Recipes / Shilpa Iyer
To make this recipe with and without rice stove
For people who don’t have a rice stove, don’t worry if you crave chocolate rice. Prepare the rice of the stove as you normally would. Once cooked and still hot, but sprinkle chopped chocolate evenly over the top. Let it sit for a minute or two to let the chocolate melt, then fluff rice gently and stir to combine.
With a rice stove you simply rinse the rice, add it to the rice cooker bowl, add the water, top it with a rod or two chocolate, close the lid and lean back so the rice stove can make its magic.
How to make my 2-ingredient chocolate rice
To make 6 to 8 servings you need:
- 2 cups short grain rice
- 2 cups of water, more for rinsing rice
- 1 to 2 columns of semi-sweet chocolate
- Honey, sweetened condensed milk or maple syrup, for serving, optional
Rinse the rice in a fine-mash-sil or door under cold wiring until the water runs clearly. Place the rice in the rice cooker bowl and add the 2 cups of water. Place the chocolate bars on top. Close the lid and cook on the standard white rice setting of your rice.
When the rice is cooked, use a rice paddle or fork to fluff the rice and mix the melted chocolate until fully combined. Serve Stir warm, divided into bowls. Add any toppings of your choice and enjoy.
Store residues of chocolate rice in an airtight container in the refrigerator for up to 3 days. Use the microwave to heat.
Simply Recipes / Shilpa Iyer
Easy adjustments
- Before preparing the rice, you can add a pinch of cinnamon, cardamom or even chili powder to add some heat.
- Strang Crunch? Top your chocolate rice with toasted nuts, sesame seeds or granola.
- Spray some coconut milk over the rice like a creamy rain.
- I like the taste of dark or semi -sweet chocolate best, but you can use any chocolate you like including white chocolate.
Want to become pinky-up fancy? Blend my chocolate rice in a juicy pudding or chocolate rice mousse using coconut milk, top with whipped cream and cocoa powder, and serve it cooled.