Whenever people ask me for my favorite restaurants in NYC I have a few go-tos that are always at the top of my list. One of those places is Pig & Khao, a Southeast Asian restaurant in the Lower East Side that serves amazing food, has a great rap soundtrack, and has a self-serve unlimited Yuengling deal (#winning). One of my favorite things about P&K is that they barely change their menu for brunch so you can get super savory noodles, pork, and rice even at 11am. To go with all that salt, I always get the champorado, which is a Filipino chocolate rice pudding. I basically drool at the thought of this dish and after a recent meal at the restaurant I decided to finally try making it myself. Lo and behold (and shame on me for not figuring this out earlier…) it’s ridiculously easy to make at home.
Now we can all enjoy the glory that is champorado as a breakfast food or as dessert, even if you can’t make it to Pig & Khao. If you’re in New York you should still go try the Sizzling Sissig and Pork Jowl though…
DISCLAIMER: It's crazy hard to take good pictures of rice pudding. The struggle is real.
Original recipe from Chowhound
Make 6 servings
- 6 ounces chocolate - I used 70% dark but you can use lighter, darker, or milk chocolate (just use relatively good quality since this is where the dish gets all its flavor)
- 1 cup short-grain rice - also called sticky rice, glutinous rice, etc (I used rice labeled "sushi rice")
- 5 cups water
- 1/3 cup sugar
- 3/4 cup evaporated milk
Melt chocolate. Set aside.
In a fine mesh strainer, rinse the rice until the water runs clear. Place in a medium saucepan and add the water. Bring to a boil over medium-high heat and then reduce to a simmer. Simmer until the rice is tender and the mixture starts to thicken, about 15 minutes (note: it will still be kind of watery, this is good).
Whisk in sugar and chocolate until well combined. Return to a simmer and cook until sugar is dissolved, about 2 minutes. Allow to cool slightly before serving drizzled with evaporated milk.