How To Make Chocolate Rice
What's For Breakfast?
For most people, chocolate rice is probably not on the breakfast menu. However, it was one of my favorite meals growing up as a kid in New Zealand. Being born of goodly parents who hail from Samoa, which is the cradle of the Pacific Islands, waking up to a bowl of chocolate rice in the morning was a real treat, and I still eat it for breakfast to this day.
Today, as I create this wonderful dish, thoughts of my parents bring back wonderful memories. They would cook together, and as I observed them cooking, deep feelings of contentment would encompass my entire being. There is no other way to describe it. It was just a warm and fuzzy feeling, and this dish conjures up feelings of love, which was always present in my home, and it will always be one of my most treasured memories.
Although chocolate rice is generally a breakfast dish, you can pretty much eat it anytime, and you can serve it as a dessert since it is a sweet dish. So, further further ado, here is the basic recipe:
Chocolate (Cocoa) Rice
1 Cup rice
2 Cups water
2 Ounces cocoa powder
2 Ounces sugar
2 Ounces milk or Half and Half
2 Sprigs lemon leaves
1. Combine rice and water in saucpan and bring to boil. At boiling point, lower heat to simmer for 10 minutes or until rice is cooked and firm. When cooked, drain any excess water but leave some water.
2. Combine cocoa powder and water to a paste and add to the rice, and stir.
3. Add milk and sugar.
4. Add washed lemon leaves and let it sit in the rice mixture for 5-10 minutes to allow the lemon-leaf flavor permeate the dish.
The consistency of the rice should be creamy.
Serve hot or cold (generally eaten hot). You can also substitute coconut cream for milk for an even tastier dish.
You can also improvise on the amount of any of the ingredients to suit your taste. If you like it sweeter, add more sugar, and so on and so forth.
There you have it. Eat and enjoy!
Trying recipes from foreign countries and cultures is a great way to expand your family menu.