Champorado
Chocolate rice porridge that is basically dessert for breakfast.
Prep Time: 5ish min
Cook Time: 30ish min
Yield: 6ish servings
Ingredients
2 cups sweet sticky rice
10 cups water
1 tsp salt
1/2 cup sweet ground baking cocoa (or unsweetened baking cocoa + sugar to taste)
4oz bittersweet chocolate (at least 70% cacao or higher)
Evaporated milk or condensed milk for topping
Instructions
Rinse and drain the rice until the water runs clear.
Add the rice, water, and salt to a large pot. Bring it all to a boil, then turn the heat down and simmer (uncovered!) for 20-ish min until the rice is fully cooked and the water is mostly absorbed. Make sure to stir it occasionally.
Chop the chocolate into small pieces.
Once the rice is finished cooking, add the ground cocoa and chopped chocolate. Turn the heat off and stir until the chocolate has fully melted into the rice. It should have a rich brown color and a thick, porridge like texture.
Spoon into bowls and top with evaporated milk (my favorite), condensed milk (if you want it a lil sweeter) or both.
Tip: This can be served hot or cold. The longer it sits, the more it thickens. Thin it out with a bit of water or evaporated milk.