Champorado (Chocolate Rice Porridge) with Coconut Milk
A sweet and comforting Filipino breakfast of chocolate rice porridge made with coconut milk for a dairy-free, egg-free twist.
Ingredients
- 1 cup Sweet Rice (Glutinous Rice)
- 6 cups Water
- 0.5 cup Unsweetened Cocoa Powder
- 1 can Coconut Milk
- 0.5 cup Sugar
- 1 pinch Pinch of Salt
- 0.25 cup Dried Fish (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine the sweet rice and water.
- 2Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice is soft and has absorbed most of the water.
- 3Stir in the cocoa powder, coconut milk, sugar, and salt.
- 4Continue to simmer for another 5 minutes, stirring occasionally, until the porridge has thickened to your desired consistency.
- 5Serve hot with dried fish (optional).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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