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Champorado (Chocolate Rice Pudding/Porridge)

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Ingredients
  

  • THIS IS MY OWN RECIPE ACCORDING TO MY TASTE, YOU CAN TWEAK AS YOU PLEASE, FOLLOW YOUR OWN TASTE 🙂
  • 1/2 CUP GLUTINOUS RICE OR SWEET RICE MALAGKIT*
  • 3 1/2 CUPS WATER
  • 2 TABLESPOONS COCOA DUTCH-PROCESSED OR REGULAR WILL DO
  • 3/4 -1 CUP Brown Sugar
  • PINCH OF SALT
  • EVAPORATED MILK FOR SERVING
  • OPTIONAL:
  • DASH OF CINNAMON
  • DASH OF CAYENNE PEPPER
  • * NOTE: USE ONLY THIS KIND OF RICE OR ANY SHORT-GRAIN WITH HIGH STARCH CONTENT THE KIND YOU USE FOR RICE PUDDINGS AND RISOTTO; LONG GRAIN RICE WON’T GIVE THE SAME TEXTURE.

Instructions
 

  • COMBINE GLUTINOUS RICE AND WATER IN A SAUCEPAN OVER MEDIUM HIGH HEAT, PARTIALLY COVER (THIS IS TO AVOID OVER-SPILLING) WITH THE LID AND BRING TO A BOIL. MEANWHILE, IN A SMALL BOWL, COMBINE COCOA AND 2/3 CUP OF BROWN SUGAR, ADD A DASH/PINCH OF SALT, CINNAMON AND CAYENNE (IF USING) OR EVEN A LITTLE COFFEE POWDER TO ENHANCE THE CHOCOLATE FLAVOR. BLEND WELL, AND BREAK UP ANY LUMPS THE BROWN SUGAR MAY HAVE, SET THIS ASIDE.
  • WHEN THE RICE IS HALF-COOKED, START ADDING THE COCOA/SUGAR MIXTURE, GRADUALLY WHILE STIRRING TO AVOID ANY LUMPS, KEEP STIRRING UNTIL THE COCOA/SUGAR MIXTURE IS WELL INCORPORATED. LOWER THE HEAT AND ALLOW TO SIMMER FOR ABOUT 10 MINUTES, MORE OR LESS. ADD A LITTLE MORE WATER IF YOU HAVE TO.
  • STIR CONSTANTLY TO AVOID STICKING IN THE BOTTOM OF THE PAN, IT’LL HELP IF YOU’RE USING NON-STICK SAUCEPAN. I’S DONE WHEN THE RICE IS ALREADY TENDER, NOT AL DENTE!
  • SERVE ON BOWLS WITH EVAPORATED MILK (THIS FOR ME IS THE BEST FOR CHAMPORADO, I HAVE TRIED CREAM, FRESH MILK AND LOWFAT AND NON-FAT, THEY’RE NOT THE SAME, BUT THAT’S JUST ME, I GREW UP WITH USING EVAPORATED MILK, OF COURSE YOU MAY ADD WHAT TASTES BEST FOR YOU.
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