Gluten-Free Champorado with Coconut Milk and Cacao Nibs
A rich and decadent gluten-free Filipino chocolate rice porridge made with gluten-free glutinous rice and coconut milk, topped with cacao nibs for added texture and flavor.
Ingredients
- 1/2 cup Gluten-free glutinous rice (malagkit)
- 4 cups Coconut milk
- 1/4 cup Unsweetened cocoa powder
- 2 tbsp Brown sugar or coconut sugar
- 1 pinch Pinch of salt
- 2 tbsp Cacao nibs (for topping)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the gluten-free glutinous rice until the water runs clear.
- 2In a pot, combine the rice, coconut milk, cocoa powder, brown sugar (or coconut sugar), and salt.
- 3Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the rice is cooked and the porridge has thickened.
- 4Serve hot, topped with cacao nibs.
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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