Breakfast Cocoa Rice
Cuisine: Samoan
Author: Leticia Turley Folau
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Chocolate Rice pudding dish served with fresh french bread and butter.
  • 1 Cup Rice
  • 4 Cup Water
  • 2 Tablespoon Sugar (I used organic)
  • ½ 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 Tablespoon Cocoa Powder (optional. Omit for a "blonde" version)
  • 12 oz any brand of 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)
  1. Stovetop Instructions-
  2. Bring to a boil in large pot: 1 cup rice, 4 cup water, ½ tsp salt, 2 T sugar and 1 T ghee if using.
  3. Mix in a separate bowl: 1 cup sugar, 4 T cocoa powder (if using) and the 12 oz of almond creamer.
  4. Pour the bowl mixture to the boiling rice.
  5. Add in 1 can coconut milk, 1 tsp vanilla, and orange if using.
  6. Simmer for 20 minutes until rice is cooked.
  7. Serve and enjoy!
  8. Insta Pot Option-
  9. Mix in a bowl the cocoa powder and sugar. This step will help the cocoa powder mix and dissolve without lumps.
  10. 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.
  11. Done!
Recipe by Vibrationality at