Champorado (Filipino chocolate rice porridge)

champorado

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 1 cup sticky/glutinous rice
 4 cups water (these are rice cooker measuring cups) or fill to the 1 mark on the porridge scale on your rice cooker
 ¼ cup high quality cocoa powder (NOT drinking chocolate, cocoa powder is completely differen)
 2 tbsp dark chocolate (anywhere between 70-90% is fine)
 3 tbsp dark brown sugar
 1 tbsp light brown or white sugar
 1 pinch salt
 1 tin of cocount milk

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

Ingredients

 1 cup sticky/glutinous rice
 4 cups water (these are rice cooker measuring cups) or fill to the 1 mark on the porridge scale on your rice cooker
 ¼ cup high quality cocoa powder (NOT drinking chocolate, cocoa powder is completely differen)
 2 tbsp dark chocolate (anywhere between 70-90% is fine)
 3 tbsp dark brown sugar
 1 tbsp light brown or white sugar
 1 pinch salt
 1 tin of cocount milk

Directions

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

Champorado (Filipino chocolate rice porridge)