Filipino
Champorado
Chocolate rice porridge
Sticky rice cooked with native chocolate tablets and topped with evaporated milk, for breakfast or a rainy afternoon.
- Serves 5
- Prep 5 min
- Cook 30 min
- Total 35 min
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Ingredients
5 items · serves 5- 200 g glutinous rice (malagkit), rinsed
- 6 cocoa tablets (tablea), about 120 g
- 100 g sugar
- 1 can (370 ml) evaporated milk, to serve
- 1/4 tsp salt
Contains: milk. Check product labels: brands differ.
Steps
4 steps- 1Bring about one and a half litres of water to a boil and stir in the cocoa tablets until dissolved.
- 2Add the rice and simmer, stirring often so it does not stick, for twenty-five to thirty minutes, until the grains are soft and the porridge is thick; add water if it gets too thick.
- 3Stir in the sugar and salt until dissolved.
- 4Ladle into bowls and swirl evaporated milk over the top. It is traditionally eaten with fried dried fish (tuyo) on the side.