From the recipe collection
Malido Rice Champorado
Aromatic Tumandok malido rice cooked into dark chocolate champorado with coconut milk and a pleasantly chewy whole-grain texture.
- Prep time
- 15 min; allow 30 minutes soaking
- Cook time
- 40 min
- Yield
- 6
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Ingredients
Tick ingredients as you prepare.
Method
- Rinse malido rice and soak it for 30 minutes if the grains are particularly firm.
- Bring water to a boil, add rice, and lower to a steady simmer.
- Cook 20–25 minutes, stirring from the bottom, until grains split and soften.
- Dissolve tablea in a ladle of hot rice liquid, then stir it back into the pot.
- Add muscovado and salt and simmer until creamy.
- Stir in coconut milk and keep the heat gentle for 5 minutes.
- Loosen with hot water if the porridge thickens before the grain is fully tender.
- Ladle the Malido champorado into bowls and serve warm with milk or coconut cream, adding dried fish only for diners who enjoy the sweet-salty pairing.
