Breakfast · 35 min · filipino

Champorado with Salted Milk

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Glutinous rice
• 5 cups Water
• 1/2 cup Cocoa powder
• 3/4 cup Brown sugar
• 1 cup Coconut milk
• 1/2 tsp Salt
• 1/2 cup Evaporated milk

Steps

1. Rinse the glutinous rice until the water runs mostly clear; this keeps the porridge from turning gummy.
2. Simmer the rice in the water over medium-low heat, 20 minutes, stirring often so the bottom never catches.
3. Whisk the cocoa powder with a ladle of hot porridge until completely smooth, then stir it back in — no lumps allowed.
4. Add the brown sugar and salt; the salt is not optional, it makes the chocolate taste like more of itself.
5. Stir in the coconut milk and simmer 5 minutes, until thick enough to coat a spoon and leave a trail.
6. Ladle into bowls and pour a swirl of evaporated milk over each — the cold, salty milk against the hot chocolate porridge is the entire point. Rest 2 minutes; it thickens as it stands.

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