From the recipe collection
Champorado (Chocolate Rice Porridge)
Thick, comforting glutinous rice porridge cooked with tablea cacao.
- Prep time
- 5m
- Cook time
- 30m
- Yield
- 4
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Ingredients
Tick ingredients as you prepare.
Method
- Rinse the glutinous rice and combine with the water in a pot.
- Bring to a boil, then lower the heat and simmer, stirring occasionally, until the rice is almost done.
- Dissolve the tablea in a little hot water, then add to the pot (or whisk cocoa powder directly into the porridge).
- Add the sugar and continue to simmer until the mixture is thick and the rice is tender and chocolatey.
- Serve hot in bowls, drizzled with evaporated or condensed milk.
- Enjoy with tuyo on the side if you like the classic sweet-salty pairing.