Makes 24 servings


  • 12 cups medium or short grain rice, cooked
  • 3 cups condensed milk, sweetened
  • 6 cups whole milk
  • 3 cups dark chocolate, chopped
  • 1½ cups espresso, brewed
  • 1½ cups coconut flakes, sweetened toasted
  • 1½ cups cacao nibs


  1. In a large stockpot or rondo, combine rice, condensed milk, whole milk, chocolate, and espresso. Simmer over medium heat for 5 to 7 minutes or until porridge becomes thick.
  2. Transfer porridge to a steam table and hold hot for serving.
  3. To make one portion, scoop 3/4 cup of porridge into a heated bowl, and top with 1 tablespoon coconut flakes and 1 tablespoon cacao nibs