Coconut chocolate rice rounds | Spekko Rice
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Coconut chocolate rice rounds

Coconut chocolate rice rounds

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    For the rice rounds
    2 cups Spekko Saman Brown Rice
    1.5 tbsp coconut oil
    ½ cup brown sugar
    320 ml cold water
    250 ml coconut cream
    200 g dark chocolate, melted

    To serve
    250 ml cream
    Chocolate ice cream
    100 g hazelnuts, chopped & roasted
    50 g coconut flakes, toasted


    1. Mix the rice and coconut oil.
    2. Heat a large pot over a medium heat, add the rice mixture and gently stir for 3-4 minutes over the heat.
    3. Add the brown sugar, cold water and coconut cream. Stir to combine. Cover with a lid and bring to the boil, give it a good stir, put the lid back on and turn down to a gentle simmer. Cook for about 30 minutes, until the rice is cooked through and liquid has been absorbed.
    4. In a large bowl mix the warm rice mixture with the chocolate and stir to combine.
    5. Pour the rice mixture into a tray lined with cling film. Press down firmly and evenly. It should be about 2 cm high. Cover and refrigerate overnight.
    6. Once chilled and firm, tip the rice out onto a board. Using a small scone cutter, cut the set rice mixture into rounds.
    7. Allow the coconut chocolate rice rounds to come to room temperature. Serve the rounds on top of a bed of cream, topped with scoops of chocolate ice cream, roasted hazelnuts and coconut flakes.

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