This is a fun recipe for breakfast or dessert, it is a recipe adapted from a Samoan favorite called cocoa rice (koko alaisa). It is eaten with fresh French bread and butter, and is essentially a chocolate rice pudding. It is kind of their version of a rice pudding, but it is not so thick. It is naturally gluten-free and easy to make vegan. It is very adaptable and you will see all the optional things you can do.
What Is Samoan Cocoa Rice?
In Samoa, cocoa rice is called koko alaisa. It is made with koko Samoa, pure roasted cacao beans that are ground into a rich, dark paste and grown right on the islands. Families make a big pot of it for breakfast or Sunday to’onai, and it is usually served warm with bread, crackers or pancakes for dipping. It became a favorite in our home after I married my Samoan hubby, and my kids love it too.
My version keeps that same cozy chocolate flavor but uses ingredients you can find at any grocery store, and it works for breakfast or dessert. Here are my tips, and then the full cocoa rice recipe below.
Tips and Notes for the Best Cocoa Rice
- You can cook in a pot on the stove or it also works great in an Instant Pot.
- Notice you can make this into a “blonde” version and omit the cocoa
powder. My kids like it better this way, it has more of a coconut flavor. I added a dash of nutmeg on top as well. - The chocolate version is really good as well and I like it better with the orange in it. The orange kind of gives it a bit of a surprise.
- The ghee gives it a great nutty flavor but you do not have to add this if you would like a vegan friendly option.
- It is important to not use a light coconut milk, when you have all that cream, it makes it thicker and creamier.
- Use a real cocoa powder without added sugar because this is pretty sweet. I take
the sugar down to 3/4 cup if you would like to do that. You can also go original and use koko Samoa, if you use this just chop into smaller pieces.
This is what the “blonde” vs the chocolate version looks like:
- 1 Cup Rice
- 4 Cups Water
- 2 Tablespoons Sugar (I used organic)
- 1/2 teaspoon Real Salt
- 1 Tablespoon Ghee (optional. Omit for Vegan)
- 1 Cup Sugar (I used organic. Use less if you do not want as sweet)
- 4 heaping Tablespoons Cocoa Powder (optional. Omit for a “blonde” version)
- 12 oz Carnation canned milk. (for dairy free use Almond Creamer)
- 1 can regular Coconut milk (do not use light)
- 1 teaspoon Vanilla
- 1 drop Wild Orange oil or orange peel or leaf (optional just to add different flavor, you can also use lemon. If you do not want this flavor in your whole batch: dip a toothpick in the wild orange essential oil and swirl in your bowl)
- Stovetop Instructions-
- Bring to a boil in large pot: 1 cup rice, 4 cups water, 1/2 tsp salt, 2 T sugar and 1 T ghee if using.
- Mix in a separate bowl: 1 cup sugar, 4 T cocoa powder (if using) and the 12 oz of milk or creamer.
- Pour the bowl mixture into the boiling rice.
- Add in 1 can coconut milk, 1 tsp vanilla, and orange if using.
- Simmer for 20 minutes until rice is cooked.
- Serve and enjoy! This is great with fresh French bread and butter for dipping
- Instant Pot Option-
- Mix in a bowl the cocoa powder and sugar. This step will help the cocoa powder mix and dissolve without lumps.
- Add all the rest of the ingredients to the pot minus 1 Cup of water. Since you need less water in pressure cooker you will only need 3 cups of water. Cook on high for 6 minutes and quick release.
- Done!
