Dairy-Free Champorado with Coconut Milk

Ingredients

• 1 cup Glutinous Rice (sweet rice)
• 4 cups Water
• 1/4 cup Unsweetened Cocoa Powder
• 1 can Coconut Milk
• 1/4 cup Sugar
• 1/4 tsp Salt

Instructions

1. 1In a large, heavy-bottomed pot, combine the 1 cup of glutinous rice and 4 cups of water. Bring the mixture to a rolling boil over high heat, about 400°F (200°C).
2. 2Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the 1 cup of glutinous rice is tender and has absorbed most of the water. Stir occasionally to prevent sticking.
3. 3Uncover the pot and stir in the 1/4 cup of unsweetened cocoa powder, the 1 can of coconut milk, the 1/4 cup of sugar, and the 1/4 teaspoon of salt. Mix well until the cocoa powder is fully incorporated and there are no lumps.
4. 4Continue to simmer the mixture uncovered over low heat for another 10 to 15 minutes, stirring frequently. The champorado is ready when it has thickened to a porridge-like consistency and the flavors have melded. You will notice it coats the back of a spoon.
5. 5Serve the dairy-free champorado hot. It is delicious on its own.

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