Champorado Infused with Ginger and Thai Chili (Vegan and Gluten-Free Chocolate Risotto)

Directions

1. 1
   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.
2. 2
   Add rice and salt to infused milk and over low heat, cook until the milk is absorbed.
3. 3
   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.
4. 4
   Remove from heat and put into 4 individual bowls.Open coconut milk container (I cut the top off the box).
5. 5
   Place about half of the thick solid parts into a medium bowl. Beat on high with hand mixer until it becomes whipped.
6. 6
   Add the sugar, vanilla and ginger. Beat again.
7. 7
   Serve “whipped crème” on top of each serving of champorado.
8. 8
   Sprinkle each with a pinch of cocoa powder. Voila!