Inspired By The Filipino Chocolate Rice Pudding
Chocolate and Rice sounds like a very unusual combination doesn’t it? When I heard about the traditional Filipino ‘champorado’ or tsampurado [chocolate rice pudding], I was really intrigued. The sticky chocolaty rice, sweetened with milk and sugar feels a lot like a rich chocolaty kheer. Recently I received a book called ‘ India On A Platter’ by Saransh Goila, having come across the chocolate kheer recipe in it made me even more optimistic that this would work. I decided to serve this in the form of a tart with a buttery, flaky pie crust to add to the crunch and texture of the dessert.
A unique yet delicious treat that is totally worth trying.
Champorado/ Tsampurado Tart
Wash the rice well and soak in fresh water for 15 minutes.
Pre heat the oven at 180 degrees for 10 minutes.
Grease and line a 6 inch pie mold or loose bottomed tin.
Take the butter, salt and powdered sugar in a non stick pan.
Place over low heat and stir until the butter melts completely.
Turn off heat and add the flour.
Stir continuously, with a wooden spatula, to bring the mixture together into a soft dough.
Transfer onto the prepared pie mold.
Press evenly into the tin to form the tart base/crust.
Prick holes all over the surface with the help of a fork.
Bake in the preheated oven at 165 degrees for 12-15 minutes.
Set aside the golden brown tart/pie crust to cool completely.
Drain the water used to soak the rice in.
Place the rice along with 1 cup of water in a heavy saucepan, over medium heat.
Open cook for 10-15 minutes stirring occasionally.
Divide the milk into two portions and heat separately.
Remove from heat once it starts to boil.
Mix in cocoa powder to one portion and the grated white chocolate to another.
Once the white chocolate melts completely, add it to the partially cooked rice.
Cook for another 15-20 minutes until the rice is cooked completely.
Turn off the heat once the pudding starts to leave the sides of the pan.
Take half of the rice pudding in another bowl.
Mix in the cocoa-milk mixture prepared previously.
Set aside the chocolate rice puddings to cool down completely.
Spoon the cocoa layer over the tart base, followed by the white chocolate rice pudding.
Chill for about half an hour before slicing and serving.
Try not to stir the rice pudding too vigorously so that the rice grains don't break and turn the pudding into a paste. The texture of the pudding must be creamy yet crunchy.
Open cook the rice pudding throughout the process to get the best result.
You can definitely get creative with the tart base and try a healthy mix of flours like whole wheat or powdered oats and nuts to make it more interesting.
This tastes best when served chilled.
Do share your feedback under the comments section. Happy Cooking.