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.
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