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! :-)
1 cup malagkit (sweet glutinous/sticky rice), rinsed and drained
*The sticky rice I had available in my pantry was one mixed with some sort of blackish rice grain, hence the color, but the regular white sticky rice should do. In fact, it won't take as long to cook if you use the regular one so I would recommend that.
1 1/2 cup 2 % (semi-skim) milk, plus more if needed (or 1 can evaporated milk)
1/2 can (or 3/4 cup) coconut milk
3/4 cup water
1/4 - 1/3 cup unsweetened cocoa powder (use Tablea if you are in the Philippines)
1/4 cup sugar, or to taste
* If you wish to make this as a pudding/dessert, use the whole can of coconut milk and leave out the water.
In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer.
Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook. It doesn't cook as fast as regular rice.
When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached. See below. I prefer a thicker porridge rather than a watery one.
Add the sugar and mix it in. Try the champorado and adjust the taste to your liking.
Serve in individual bowls with additional milk on the side. Traditionally, we eat it with dried salted fish. But, you don't have to! :-)
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Enjoy this yummy chocolatey treat!