Champorado

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

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

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

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

Serves 4.

Nutrition Facts

0 servings

Serving size