Champorado (Chocolate Rice Porridge)
On cold winter days, there's nothing like a breakfast, late afternoon or bed time snack of Champorado: a rich, chocolate laden rice porridge that comes to us courtesy of the Philippines. Eat it hot, warm, room temperature or cold, plain or the way most folks do with a good splash or two of evaporated milk, plain milk or half and half. This is comfort food extraordinaire! Adapted from Tecla and Jun-Blog
Ingredients
- 1 cup sticky or sushi rice uncooked
- 5 1/4 cups water
- 6 ounces finely chopped bittersweet or semi-sweet chocolate or semi-sweet chocolate chips. In other words, half a bag of most brands.
- 2 tablespoons to 1/3 cup of raw sugar or granulated white sugar, according to preference
- pinch of salt
- Optional for serving:
- evaporated milk half and half, or plain milk to pour over the porridge
Instructions
- In a large, heavy-bottomed saucepan, stir together the rice and water and the pinch of salt and bring to a boil over high heat, stirring occasionally to keep the rice from sticking to the bottom. When it reaches the boil, immediately drop the heat to low and simmer for about 20 minutes, stirring often to prevent sticking, or until the rice is soft and swollen.
- Turn off the heat, stir in the chopped chocolate (or chocolate chips) and sugar, cover the pan, and let stand undisturbed for 5 minutes. When 5 minutes are up, remove the lid and stir vigorously until everything is evenly coloured and very chocolatey looking. Serve hot, warm or cold with a good splash or two of milk on top.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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