Champorado

Ingredients

• •1 cup glutinous rice, rinsed
• •4 cups water
• •1/3 cup unsweetened cocoa powder
• •1/2 cup granulated sugar
• •1/4 tsp kosher salt
• •1/2 cup evaporated milk

Directions

1. 1Combine glutinous rice and water in a saucepan, bring to a boil, then reduce to a gentle simmer.
2. 2Cook the rice uncovered for 18–20 minutes, stirring frequently, until the grains soften and the porridge thickens.
3. 3Whisk cocoa powder with 1/2 cup hot porridge liquid until smooth, then stir it back into the pot.
4. 4Add sugar and salt and simmer 5 minutes more, stirring so the chocolate porridge does not scorch.
5. 5Spoon into bowls and drizzle each serving with evaporated milk.

💡 Mix cocoa with hot liquid before adding it to the rice; dry cocoa stirred directly into thick porridge forms stubborn bitter lumps.

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