Champorado

Ingredients

Glutinous rice

1 cup

Water

4 cups

Cocoa powder

1/2 cup

Sugar

1/2 cup (adjust to taste)

Evaporated milk

to taste (for drizzling)

Pinch of salt

1/4 teaspoon

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear to remove excess starch.
2. In a medium-sized pot, combine the rinsed glutinous rice and water. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and cover the pot. Simmer for about 15 minutes, or until the rice is soft and tender.
4. In a small bowl, whisk together the cocoa powder, sugar, and a pinch of salt until well combined.
5. Add the cocoa mixture to the pot of cooked rice. Stir well to ensure the cocoa and sugar are evenly distributed.
6. Continue cooking over low heat for another 5-10 minutes, stirring occasionally, until the champorado thickens to your desired consistency.
7. Remove from heat and let it cool slightly before serving.
8. Serve the champorado in bowls, drizzling with evaporated milk on top for added creaminess.
9. Enjoy it warm or chilled, as a comforting breakfast or a delightful dessert!