Champorado is a rice soup or porridge cooked in combined with cocoa. This is generally eaten together with salted dried fish known as tuyo. It is chocolate brown in color, sweet, and can be served either warm or cold. Mostly served in the course of breakfast, afternoon snack or a dessert as well.
- 3 1/2 cups hot water, divided
- 8 tablespoons cocoa powder (4 pieces tableya)
- 1 cup glutinous rice (malagkit)
- 1/2 cup granulated sugar
- Sweetened condensed milk for serving
- Pour 1 cup of the hot water in a medium bowl. Whisk in the cocoa powder until dissolved and smooth.
- In a large saucepan, heat the remaining 2 1/2 cups water over high heat to bring to a boil. Add the glutinous rice and allow to return to a boil.
- Reduce heat to medium and pour in the water with cocoa powder. Cook, stirring constantly, until cooked, 12-18 minutes. Mix in the sugar and continue to cook and stir until thickened. Taste and add more sugar if needed.
- Serve hot drizzled with sweetened condensed milk.