Biko, or rice pudding, whether steamed or boiled, comes in many different forms. Its quality and success depend largely on the method of cooking used and the type of glutinous rice. Taking this a notch up with my love of chocolate, I used Valrhona Dulcey chocolate as a base flavor. Dulcey chocolate provides the nuance of creamy and butter goodness. Combine that with coconut milk, and the result is a more toothsome biko.

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