Champorado
A thick Filipino chocolate rice pudding made with glutinous rice, served warm with evaporated milk.
Ingredients
- sticky rice200 g
- water for boiling rice750 ml
- water for cocoa250 ml
- unsweetened cocoa powder40 g
- sugar100 g
- salt1 pinch
- evaporated milk180 ml
Instructions
Rinse 200 g glutinous rice under cold water until the water runs clearer. In a pot, bring 750 ml water to a boil.
Add the rice to the boiling water, stir, and cook for 5 minutes over medium heat.
Stir 40 g unsweetened cocoa powder into 250 ml warm water until smooth and lump-free.
Pour the cocoa mixture into the rice, reduce the heat to low, and cook for 15–20 minutes, stirring often so the porridge doesn't stick.
Add 100 g sugar and 1 pinch of salt, and stir until fully dissolved. If the rice is still firm or the porridge too thick, add a little more water and bring it to a soft, creamy consistency.
Remove the pot from the heat and let the champorado rest for 3–5 minutes: the glutinous rice will continue to absorb liquid.
Divide the porridge among 4 bowls and pour 180 ml evaporated milk over each serving. Serve warm.
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