Chocolate rice pudding
- ½ cup rice, uncooked (or 1 cup of cooked rice may be used)
- 2 cups water
- 1 small can condensed milk
- 8 tbsp Hershey’s chocolate powder
- 2 tbsp sugar
- ½ cup water
In a medium-sized pot, rinse (uncooked) rice until the water is clear. (Drain water from the pot).
Pour in water and let boil until the rice is cooked and very soft, stirring consistently. Mix milk, chocolate, sugar and water. Blend into the soft rice, stirring constantly. Reduce heat. Continue stirring until the water starts to boil. Set aside until it has cooled.
Can be served warm or cold.
By Carmen Nededog
|Editor’s note:||This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).|
|* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.|