Champorado (Chocolate Rice Porridge)
Photo: Josh James from Imus, Philippines, CC BY 2.0
Champorado is a Filipino chocolate rice porridge made by simmering glutinous rice with cocoa and sugar. The sticky rice is the key, since its starch gives the porridge a thick, creamy body without any added thickener. A can of evaporated milk stirred in at the end adds a rich, slightly caramel sweetness. Many Filipino cooks serve it with salted fish, and the salty, sweet contrast works better than it sounds.
Instructions
Rinse the glutinous rice in fresh water two times, so the surface starch is washed away and the porridge does not turn gluey.
Put the rinsed rice in a pot and pour in the water. Set the pot over medium heat, cover it, and bring the water to a boil.
Remove the lid and stir in the sugar and the cocoa powder. Keep stirring until the cocoa has dissolved and the porridge is an even brown with no dry streaks.
Lower the heat and let the pot simmer, stirring often so the rice does not stick to the bottom. It is ready when the grains are soft and the porridge has thickened to the texture you like.
Stir in the evaporated milk, then ladle the champorado into bowls and serve. Some people eat it with salted fish on the side.
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