Champorado

Category

Yields1 Serving

Ingredients
 1 cup glutinous rice (washed and soaked for at least 30 minutes, then drained)
 2 ½ cups water
 100 g unsweetened chocolate tablets, commonly known as tsokolate tablea (or 1 cup cocoa powder)
 ½ cup brown sugar
 ½ cup milk (alternatively, use coconut cream)

Procedure
1

Place glutinous rice and water in a saucepan; bring to a boil. Reduce heat to low; cover and cook for about 25 minutes.

2

Add chocolate (or cocoa powder) and sugar; stir and mix well. If it gets too thick, add a little milk (or coconut cream).

3

Ladle champorado (chocolate rice porridge) into bowls. Serve with swirls of milk on top; serve hot.

Serves 4.

Ingredients

Ingredients
 1 cup glutinous rice (washed and soaked for at least 30 minutes, then drained)
 2 ½ cups water
 100 g unsweetened chocolate tablets, commonly known as tsokolate tablea (or 1 cup cocoa powder)
 ½ cup brown sugar
 ½ cup milk (alternatively, use coconut cream)

Directions

Procedure
1

Place glutinous rice and water in a saucepan; bring to a boil. Reduce heat to low; cover and cook for about 25 minutes.

2

Add chocolate (or cocoa powder) and sugar; stir and mix well. If it gets too thick, add a little milk (or coconut cream).

3

Ladle champorado (chocolate rice porridge) into bowls. Serve with swirls of milk on top; serve hot.

Serves 4.

Champorado

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