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Champorado (Chocolate Rice Porridge)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert

Tags: filipino, medium difficulty, recipes for dessert, recipes for porridge, recipes using cocoa powder, recipes using evaporated milk, recipes using granulated sugar, recipes using rice, recipes with images, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AChamporado_%28Chocolate_Rice_Porridge%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AChamporado%20%28Chocolate%20Rice%20Porridge%29&oldid=4517854

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • ½ kg glutinous rice
  • Water (about 4–6 times the rice volume)
  • ½ kg white granulated sugar
  • 2 spoons cocoa powder
  • 1 can (12 oz) evaporated milk

Directions

  1. Wash the rice twice.
  2. Combine the rice and water in a pot. Place the pot over medium heat, cover, and bring to a boil.
  3. Uncover the pot and stir in the sugar and cocoa powder until well mixed.
  4. Simmer over low heat, stirring regularly, until the rice is cooked and the porridge is thickened as desired.
  5. Stir in the evaporated milk and serve.

Notes

Sometimes champorado tastes good when eaten with salted fish.