CHAMPORADO (FILIPINO CHOCOLATE RICE PORRIDGE)
Steps:
- Combine rice, water, and salt in a heavy bottom sauce pot. Set over medium-high heat and bring to a boil.
- Reduce heat to a simmer. Stir rice every 3 minutes or so. Continue to heat uncovered for 15-20 minutes until is rice is cooked through. Rice should be soft and porridge will thicken.
- Add cocoa powder, chopped chocolate, and brown sugar. Stir to combine. Continue to cook on low heat just until chocolate and sugar have melted. Remove from heat.
- Porridge can be enjoyed warm or chilled. Serve with sweetened condensed milk or topping of choice.
RICE KRISPIE CAKES
A wicked way with chocolate bars and rice krispies, these krispie cakes are quick, easy and catnip to kids.
Provided by Nicky Evans
Categories Cakes and baking
Yield Makes 16-20 krispie cakes
Number Of Ingredients 4
Steps:
- Grease a 20cm/8in square, deep-sided tin with butter.
- Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water).
- Add the Mars bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth.
- Remove the bowl from the heat, add the Rice Krispies and fold until coated in the chocolate mixture.
- Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool.
- Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden.
- Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve.
NO-BAKE CHOCOLATE RICE KRISPIE BARS
These chocolate Rice Krispies treats are crowd pleasers! The secret to making them soft and chewy is bringing the sugar mixture just to a boil and then cooking for only one minute. If it boils too long, they tend to be firmer and can become crumbly. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE RICE BAKE
Make and share this Chocolate Rice Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees.
- Butter a shallow souffle dish.
- In a bowl, combine the condensed milk with the 2 ounces of chocolate in a medium-sized saucepan, over low heat; cook, stirring constantly, until the chocolate has melted (about 5 minutes).
- Gradually add in the butter; stir until melted.
- Remove the pan from the heat.
- Whisk the milk into the chocolate mixture.
- Beat in the egg yolks, and 2 tsp vanilla.
- Stir in the rice.
- Transfer the mixture into the prepared dish.
- Bake for 30 minutes, (the middle will be slightly loose).
- Cool on a wire rack.
- Refrigerate until well chilled (about 4 hours).
- Before serving, beat the whipping cream in a large bowl with 1 tsp vanilla and 2 Tbsp confectioners sugar (or to taste).
- Pile the whipped cream on top of the cooled pudding.
- With a vegetable peeler, scrape the piece of chocolate over the top to make chocolate curls.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 623.2, Fat 37.8, SaturatedFat 23.2, Cholesterol 163, Sodium 170.2, Carbohydrate 65.5, Fiber 2.6, Sugar 44.3, Protein 10.8
CHOCOLATE RICE PUDDING
A very quick and creamy dessert that can be made with leftover rice from last night's dinner.
Provided by Dannielle Lalonde
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g
RICE COOKER CHOCOLATE CAKE
This dark, rich, chocolate cake is perfect with coffee on a lazy afternoon or as a special treat for a birthday cake. It has no eggs or milk so is ok for Vegans. Top it with your favourite frosting, or just sprinkle powdered sugar on it to 'finish' it for the table.I love the recipe as I alway seem to be out of milk and eggs, so this recipe suits my house! I do not have an oven so need something that works in rice cooker. Rice Cookers vary but this recipe seems to work just fine in most. Set the cooker for slow cook if you have that function.
Provided by circle3
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Add together the dry ingredients: 1.5 cups white flour, 1/2 cup raw sugar, 4 tablespoons dark cocoa (powdered chocolate), 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon double acting baking powder (leave out for heavier cake).
- Mix dry ingredients well.
- Add wet ingredients to the mixture: 90 ml of sunflower oil (any oil may be used),1/2 teaspoon vanilla, 1 tablespoon vinegar, 1 cup of water.
- Mix well till smooth, about 1 minute, do not over work batter.
- Pour batter into the greased rice cooker bowl.
- Set rice cooker to 'slow' if possible for 60 minutes and start cooker (if your cooker does not have a slow setting don't worry).
- Some rice cookers will go to warm cycle after 5 minutes, allow cooker to be in that mode for a few minutes (like preheating) then restart timer for remainder time to equal 60 minutes total cook time.
- Check cake at 45 minutes.
- Cake is finished when a toothpick comes out clean from edges and center of cake.
- Take rice cooker bowl out of machine when cake is finished cooking, and allow the cake to cool in the bowl for 15 minutes before removing.
- To remove the cake put flat plate on the top the rice cooker bowl and invert bowl in a smooth motion.
- Sprinkle with powdered sugar or top with your favourite frosting.
- Try not to eat the whole cake in 1 seating!
Nutrition Facts : Calories 154.7, Fat 6.9, SaturatedFat 0.9, Sodium 213, Carbohydrate 21.4, Fiber 0.8, Sugar 8.4, Protein 1.9
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