Sticky rice cooked in coconut milk and chocolate. The ultimate breakfast sweet treat or serve with ice cream and it’s a yummy dessert – Champorado!
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 30-40 minutes.
Pour in the evaporated milk and coconut milk. 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, serve warm and top with vanilla ice cream. Enjoy!