Champorado Recipe with Cocoa Powder (Chocolate Rice Porridge)
This Filipino Champorado recipe with Cocoa Powder is a sweet rice porridge, often enjoyed as breakfast or mid-day snack in the Philippines.
Ingredients
- 1 cup glutinous rice
- 3 cups water
- ⅓ cup cocoa powder unsweetened, dissolved in 1 cup warm water.
- ½ cup sugar add more if needed
- pinch of salt
Instructions
- Rinse the glutinous rice under cold water until the water runs clear.
- In a pot over high heat, bring 3 cups of water to boil. Add the glutinous rice and let it cook for 5 minutes, stirring from time to time.
- In a small bowl, dissolve the cocoa powder in a bit of water to create a smooth paste. Add this cocoa paste to the pot, stirring continuously to avoid lumps.
- Add sugar to the pot and continue to stir. Adjust the sweetness according to your preference.
- Continue cooking the mixture over low to medium heat until it reaches a thick, porridge-like consistency. Stir constantly to prevent the rice from sticking to the bottom of the pot.
- Once the champorado has reached the desired thickness, remove it from heat.
- Serve the champorado in bowls, and top each serving with evaporated milk, condensed milk, or dried fish (tuyo) for a savory contrast.
Nutrition
Calories: 189.1kcalCarbohydrates: 44.6gProtein: 3gFat: 0.9gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 9.2mgPotassium: 96.7mgFiber: 2.6gSugar: 16.7gCalcium: 13.2mgIron: 1.2mg
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