Traditionally eaten for breakfast - that's a breakfast we can get on board with!

Ok, so what we didn’t mention is that Champorado is usually paired with tuyo (dried salted fish) for that breakfast of champions! We aren’t so keen on the salted fish, just the chocolate porridge for us please!

Made with sticky/glutinous rice, this porridge is great at breakfast or even as a dessert. It’s rich and sweet without being too sickly and best of all it’s completely vegan! You can subsitute the coconut milk with normal milk if you want, but the porridge doesn’t taste of coconut at all, just lovely chocolatey goodness!

Ingredients – makes 3-4 bowls (you can scale the recipe up if you want more)
1 cup of sticky/glutinous rice
4 cups of water (these are rice cooker measuring cups) or fill to the 1 mark on the porridge scale on your rice cooker
1/4 of a cup of high quality cocoa powder (NOT drinking chocolate, cocoa powder is completely differen)
2 tablespoons of dark chocolate (anywhere between 70-90% is fine)
3 tablespoons of dark brown sugar
1 tablespoon of light brown or white sugar
pinch of salt
1 can of coconut milk

Method
1. Put the sticky/glutinous rice into the inner bowl of your rice cooker and add the appropriate amount of water (follow the guidance in the manual)
2. Add the cocoa powder, dark chocolate and dark brown sugar and stir
3. Cook the rice on the ‘short grain’ setting
4. When the rice has completed cooking, add the coconut milk – add half first, then add more bit by bit to get the consistency you like. Add salt and stir well.
5. Taste, if it’s not sweet enough add the additional light brown or white sugar.
6. Serve with a drizzle of coconut milk or cherries/other fruit on top