Champorado Infused with Ginger and Thai Chili (Vegan and Gluten-Free Chocolate Risotto)
You can never have too many side dish recipes, so give Champorado Infused with Ginger and Thai Chili (Vegan and Gluten-Free Chocolate Risotto) a try. One portion of this dish contains roughly 9g of protein, 25g of fat, and a total of 559 calories. This gluten free and vegetarian recipe serves 4. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of Mediterranean cuisine. Head to the store and pick up sugar, so delicious dairy free almond plus almondmilk, ginger, and a few other things to make it today.
Instructions
Combine 1 cup almond milk, chili peppers and ginger in a pot. Bring to a boil, then immediately remove pot from heat. Allow milk to stand for 20 minutes. Strain milk pressing solids against strainer to extract flavor.Put milk back into pot.
Add rice and salt to infused milk and over low heat, cook until the milk is absorbed.
Add the next 3 cups of milk cup by cup, allowing each addition to absorb before adding more. Stir throughout until mixture becomes thick, starchy with a pudding like consistency. Stir in cocoa powder and sugar until sugar dissolves.
Remove from heat and put into 4 individual bowls.Open coconut milk container (I cut the top off the box).
Place about half of the thick solid parts into a medium bowl. Beat on high with hand mixer until it becomes whipped.
Add the sugar, vanilla and ginger. Beat again.
Serve “whipped crème” on top of each serving of champorado.
Sprinkle each with a pinch of cocoa powder. Voila!