Champorado Chocolate Rice Porridge
A beloved Filipino breakfast of glutinous rice cooked in a rich cocoa porridge, sweetened with sugar and topped with a drizzle of evaporated milk. Warm, thick, and deeply chocolatey, it is comfort in a bowl.
Ingredients
- 1 cup glutinous rice (sweet rice), rinsed
- 4 cups water
- 1/3 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup evaporated milk
- 1/2 tsp vanilla extract
Instructions
-
1
In a medium saucepan, combine 1 cup rinsed glutinous rice (sweet rice) and 4 cups water. Bring to a boil over medium-high heat, stirring occasionally.
-
2
Reduce heat to medium-low. Stir in 1/3 cup unsweetened cocoa powder, 1/3 cup granulated sugar, and 1/4 tsp salt. Mix well to dissolve the cocoa.
-
3
Cook, stirring frequently, until the rice is very tender and the porridge has thickened to a creamy, pudding-like consistency, about 20-25 minutes. Add a splash of water if it becomes too thick.
-
4
Stir in 1/2 tsp vanilla extract. Taste and adjust sweetness.
-
5
Serve in bowls, drizzled generously with 1/2 cup evaporated milk.