So, this summer when our little Fil-Can granddaughters visited we went out and bought a ton of rice-- brown rice, brown Basmati, Jasmine rice, and plain old white rice.  While potatoes and beans are our starches of choice, our grandies prefer rice.  However, this year they didn't seem to want to eat it as quite as often, even though the Instant Pot delivers it in a lovely, highly digestible and delicious form.

So, this is to say that we have a LOT of rice left in our pantry.  I have been using it up in stews, for burrito filler, etc., but today I ran across a recipe for Champorado, a Filippino sticky rice chocolate pudding, and I thought, hey, I've got these ingredients in spades!

And I have an opportunity to see if I can make it fast and easy in the Instant Pot.

So.....

Measure out the following:

INGREDIENTS:

2 C. Rice, clean and soak it   (I used plain white rice, but glutinous rice is what is traditionally used)

3 C. Water

1/2 C. Cocoa

1/2 C.- 1 C.  Brown Sugar (or Coconut Sugar, what I used)

3 C. Coconut Milk (your choice if you want to use the canned, thick stuff or the drinkable coconut milk-- or any other non-dairy milk, for that matter)

1/2 C. Chocolate Chips

METHOD:

1. Stir first 4 ingredients together the Instant Pot, and cook as you would rice.  I set the Instant Pot on the Rice Setting, then Manually add 15 minutes to the 10 minutes=25 minutes.  
2. When the rice is cooked and has vented for 15 minutes, I remove the lid and scrape the pudding into another bowl or pot. To that I add the Coconut milk.  I do a taste test and may add in a little more milk or sugar or water.
3. Scoop into bowls and add a small handful of chocolate chips to "garnish"