Ube Champorado Recipe

Pour rice and water in a medium stockpot over medium heat. Bring to a boil then lower to a simmer until rice is cooked, stirring regularly to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.

Stir in ube halaya, flavoring, coconut cream, and a pinch of salt, to taste, once rice is tender. Cook, stirring, until heated through and ube is mixed in well.

Ladle champorado into bowls. Top with a swirl each of evaporated milk or condensed milk to taste.

Recipe originally published in the July 2017 issue of Good Housekeeping Philippines.