Recipe of Champorado

Ingredients

• 1 cup glutinous rice
• 1/2 cup cocoa powder
• 1 cup sugar
• 4 cups water
• 1/2 cup evaporated milk
• 1/4 cup condensed milk
• Pinch of salt
• Tuyo (dried fish) or dilis (anchovies) for topping (optional)

Directions

1. 1

   Rinse the glutinous rice under cold water until the water runs clear. Drain well.

2. 2

   In a large pot, combine the glutinous rice and water. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes or until the rice is tender and the mixture thickens, stirring occasionally.

3. 3

   In a separate bowl, mix the cocoa powder, sugar, and a pinch of salt with a little water to form a paste.

4. 4

   Stir the cocoa paste into the rice mixture and continue to cook over low heat, stirring constantly, until the champorado thickens and becomes smooth (about 5-7 minutes).

5. 5

   Add the evaporated milk and condensed milk, and stir until well combined. Cook for an additional 2-3 minutes.

6. 6

   Remove from heat and let it cool slightly.

7. 7

   Serve the champorado hot, garnished with tuyo or dilis if desired.

8. 8

   Enjoy your homemade Champorado!