Back in the Philippines, I remember those lazy saturdays when you can get up later than usual, have a late breakfast and just relax. Of course, one of our classic Filipino breakfast (that doesn't involve fried rice or eggs or even meat....yes, admittedly there is rice but at least it's not fried!) is champorado - chocolate rice porridge.
Who can resist chocolate rice? I can't!
This version is a little richer than the usual champorado. In fact, when my hubby tasted it he thought I should serve it more as a dessert rather than as breakfast. Oh well, for me it's good either way!
Instead of just using water to cook the rice, I use a combination of coconut milk and fresh 2% milk. Evaporated milk, which is more readily available in the Philippines, is fine too.
It came out really creamy and yummy and enhanced the flavor of the chocolate.
If you wish to have this for breakfast, I recommend using only half of the coconut milk plus some water as stated in the recipe. But if it will be used as dessert, then go ahead and use the entire can and leave out the water for a much creamier version.
So enjoy this champorado either at breakfast or after a meal as a dessert. Top it with with vanilla ice cream or even chocolate chips if you are feeling really indulgent! :-)
- 2 cups white glutinous or sticky Rice
- 1/2 cup unsweetened Cocoa powder
- 3 cups Water
- 1 (12 oz.) can Evaporated Milk
- 1 (14 oz) can Coconut Milk
- 1/2 cup brown Sugar, or to taste
- 1/2 cup Chocolate Chips
Wash and drain the rice well. Place in a large deep pan and mix with the unsweetened cocoa powder. Pour in the water and stir. Bring to a boil. Once it starts boiling, adjust heat to low, cover and cook, stirring occasionally, until the liquid has mostly dried up and the rice is tender about 20-30 minutes
Pour in the evaporated milk and coconut milk. Stir. Add the brown sugar and chocolate chips. Stir until everything is combined and the color is even. Continue to cook uncovered for another 10 minutes or so on low to medium heat, stirring occasionally, until the consistency and thickness is to your liking and the milk has been fully heated through. If it's too thick simply dilute with a little water or milk. Adjust sweetness to your taste.
Serve in individual bowls with additional milk and sugar on the side and perhaps a few sprinkling of extra chocolate chips! Traditionally, we eat it with dried salted fish. But, you don't have to! For dessert, simply top with vanilla ice cream and serve warm. :-)
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Enjoy this yummy chocolatey treat!