Dairy-Free Champorado (Chocolate Rice Porridge)

Ingredients

• 1/2 cup Sweet sticky rice (glutinous rice)
• 3 cups Water
• 3 tbsp Cocoa powder
• 1/2 cup Coconut milk
• 1/4 cup Sugar
• 1/4 tsp Salt
• 1/4 cup Dairy-free chocolate chips (optional)

Instructions

1. 1Measure the 1/2 cup of sweet sticky rice into a fine-mesh sieve. Rinse the rice under cool running water until the water runs clear, then let it drain completely.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1/2 cup of sweet sticky rice and 3 cups of water. Place the pot over high heat and bring the mixture to a rolling boil, about 5-7 minutes.
3. 3Once boiling, immediately reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, stirring occasionally to prevent sticking. The rice should become very soft and mushy.
4. 4Add the 3 tablespoons of cocoa powder, 1/2 cup of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt to the pot. Stir well to combine everything until smooth.
5. 5Continue to cook the mixture over low heat for another 5 minutes, stirring frequently. The porridge will thicken and become smooth and chocolatey.
6. 6If using, stir in the 1/4 cup of dairy-free chocolate chips during the last minute of cooking until they are melted and incorporated.
7. 7Serve the dairy-free champorado warm. If desired, top with additional dairy-free chocolate chips.

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