Champorado (Chocolate Rice Porridge)

Ingredients

• 1/2 cup Glutinous rice (sweet rice)
• 4 cups Water
• 3 tablespoons Cocoa powder
• 1/4 cup Brown sugar
• 1 cup Dairy-free milk (coconut, almond, or oat)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1/2 cup of glutinous rice into a fine-mesh sieve and rinse it under cool running water until the water runs clear. Drain well.
2. 2In a large, heavy-bottomed pot, combine the 4 cups of water and the rinsed 1/2 cup of glutinous rice. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes, stirring occasionally, until the rice is soft and has absorbed most of the water.
3. 3Uncover the pot and stir in the 3 tablespoons of cocoa powder and 1/4 cup of brown sugar. Increase the heat to medium and cook for 5 minutes, stirring constantly, until the cocoa powder is fully dissolved, the sugar is melted, and the porridge has thickened. You will see the mixture become a smooth, chocolatey liquid.
4. 4Stir in the 1 cup of dairy-free milk. Continue to cook over medium heat for another 1-2 minutes, stirring constantly, until the porridge is heated through. Do not let it boil.
5. 5Remove the pot from the heat. Serve the Champorado hot or cold.

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