WATCH: How to Make Champorado
Champorado or sweet chocolate rice porridge doubles as a great breakfast option and as comfort food on a rainy day.
This Filipino favorite is made sticky rice (malagkit) cooked with chocolate and some sugar. We used the local tablea for this recipe but you can use cocoa powder and adjust to your liking.
If preferred you may top it with milk and pair it with tuyo.
1/2 cup sticky rice (malagkit)
2 1/2 cups water
2 ounces tablea chocolate
1/4 cup brown sugar
1 Bring water to a boil
2 Place the sticky rice with a pinch of salt
3 Mix frequently over low to moderate heat to avoid the rice from sticking to the bottom of the pan
4 Once the rice has absorbed around ¾ of the water, place the tablea into the pan
5 Add the sugar and stir until melted. Season with more sugar, if preferred
6 Keep stirring until you get your desired thickness and consistency
7 Take champorado off the heat. Serve warm. Stir in milk and pair with tuyo if preferred