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Champorado (Chocolate Rice Porridge) recipe by Safe Plated

Champorado (Chocolate Rice Porridge)

A sweet chocolate rice porridge, perfect for breakfast or a snack. This recipe is dairy-free and egg-free.

30m4 servings
Contains nutsContains soyContains fishDAIRY-freeEGG-free
280 cal|4g protein|55g carbs|5g fat|3g fiber

Ingredients

  • 1/2 cup Sweet rice (glutinous rice)
  • 4 cups Water
  • 1/4 cup Unsweetened cocoa powder
  • 1/2 cup Sugar
  • 1/2 cup Dairy-free milk (coconut, almond, soy)
  • 2 pieces Dried fish (tuyo) (optional)

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

Instructions

  1. 1Rinse the sweet rice in a sieve.
  2. 2In a pot, combine the rice and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the rice is soft and thick.
  3. 3Stir in the cocoa powder and sugar. Continue to simmer for 5 minutes, stirring occasionally, until the chocolate is dissolved and the mixture is well combined.
  4. 4Add dairy-free milk for extra creaminess if desired.
  5. 5Serve hot. Optionally, top with dried fish for a traditional salty-sweet combination.

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Champorado (Chocolate Rice Porridge) | Safe Plated — Allergen-Aware Recipes