Champorado (Gluten-Free Chocolate Rice Porridge)
A gluten-free version of the sweet Filipino chocolate rice porridge, using glutinous rice and cocoa powder.
Ingredients
- 1/2 cup Glutinous Rice
- 4 cups Water
- 3 tbsp Cocoa Powder
- 1/4 cup Sugar
- 1/2 cup Milk
- 1/4 cup Dried Fish (Tuyo)
Instructions
- 1In a large, heavy-bottomed pot, combine the 1/2 cup glutinous rice and 4 cups water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes. The rice is done when it is very soft and has a porridge-like consistency.
- 2Uncover the pot and stir in the 3 tablespoons cocoa powder and 1/4 cup sugar. Continue to simmer over low heat for 5 more minutes, stirring constantly. Keep stirring until the cocoa powder is fully dissolved and the mixture is smooth and chocolatey.
- 3Pour the 1/2 cup milk into the pot and stir it into the chocolate rice porridge. Cook for another 1 to 2 minutes, just until the milk is heated through and incorporated.
- 4Serve the champorado hot. If desired, serve with the 1/4 cup dried fish (tuyo) on the side for a salty contrast.
Substitutions
Regular Rice → Glutinous Rice
Gluten-Free, Texture
Dairy Milk → Almond/Coconut Milk
Dairy-Free
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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