Filipino Chocolate Champorado
Glutinous rice simmers with cocoa powder and sugar until thick and chocolatey, just 3 ingredients, no special trip to the store required. Finished with a swirl of evaporated or condensed milk, the way it's traditionally served. Ready in about 30 minutes.
Servings: 2 people
Calories: 167kcal
Equipment
- 1 small pot
Ingredients
- ½ cup sweet rice or glutinous rice
- 2 cups water
- ¼ cup Cocoa, Dry Powder, Unsweetened
- ¼ cup sugar
- topppings Heavy cream, Half and Half. Evaporated milk, condensed milk or powdered milk. Basically, any kind of milk!
Instructions
- Soak rice with 2 cups of water for at least 2 hours.
- Rinse ½ cup sweet rice and simmer in 2 cups water until tender.
- Stir in ¼ cup chocolate powder for a rich cocoa flavor.
- Add ¼ cup sugar, adjusting for your preferred sweetness. Stir until dissolved.
- Simmer for 5-10 minutes, stirring. Serve warm in bowls.
- Customize with toppings any milk that you like.
Notes
- Soaking rice is optional but highly recommended. It may take longer time to cook if you skip this step.
- Stir Frequently: Stir the rice often to prevent it from sticking to the pot and ensure even cooking.
- Melt chocolate: To make sure the chocolate melts evenly, mix the cocoa powder with half a cup of water before adding it to the pot.
- Adjust Sweetness: Taste as you go, adjusting the sugar based on your preference.
- Add Milk Before Serving: If you like your champorado extra creamy, add milk (evaporated, coconut, or condensed) right before serving.
Nutrition
Calories: 167kcal | Carbohydrates: 39.3g | Protein: 4.2g | Fat: 1.9g | Saturated Fat: 1.1g | Sodium: 7mg | Potassium: 220mg | Fiber: 4.5g | Sugar: 12.8g | Calcium: 26mg | Iron: 3mg
