When I was a child, my mother would cook me Champorado for a breakfast or merienda (snack). Champorado is a chocolate rice pudding/porridge made with four basic ingredients – liquid (either water or milk), sticky rice, sugar and chocolate. Growing up, my mom used Hershey Cocoa Powder – the one for baking, so sugar definitely had to get added. One day when I was ill, I decided to make this myself. With no cocoa powder in my pantry, I decided to open up a jar of Godiva hot chocolate that I had sitting in my cupboard. It was so rich and delicious, no sugar was needed. Since then, there was no need to switch to anything else. I’m thinking Scharffen Berger chocolate powder would also be a good alternative to use.
Champorado
Ingredients
- 2 cups sticky rice (or sushi rice)
- 7 cups water
- 6 tablespoons hot cocoa mix. I indulged an used Godiva Dark Chocolate Hot Coca
- Condensed milk (optional)
Champorado
Directions
- Add 2 cups of sticky rice to a large pot. Pour 7 cups of water. Bring to a boil over medium heat.
- When it reaches a boil, reduce the heat to medium-low and stir often so it doesn’t stick to the bottom of the pan.
- After about 15 minutes, add the 6 tablespoons of hot cocoa mix. Stir constantly so that the powder dissolves into the liquid.
- Cook for about 5 more minutes. It will look like a thick porridge. If it appears dry, just add more liquid (water or milk)
- Serve in a bowl. Drizzle condensed milk on top for extra sweetness.
Tip: When reheating, add a little milk or water if the rice dries up or gets clumpy.
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