Vegan Filipino Champorado (Chocolate Rice Porridge)

Ingredients

• 1 cup Sticky Rice (Glutinous Rice)
• 4 cups Plant-Based Milk
• 1/4 cup Cocoa Powder
• 1/4 cup Brown Sugar
• 1 pinch Pinch of Salt
• 1/4 cup Vegan Chocolate Chips (optional)

Instructions

1. 1Place the 1 cup of sticky rice in a fine-mesh strainer and rinse under cool running water until the water runs clear, about 1 minute.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1 cup of sticky rice, 4 cups of plant-based milk, 1/4 cup of cocoa powder, 1/4 cup of brown sugar, and 1 pinch of salt.
3. 3Place the pot over medium heat (around 350°F / 175°C) and bring the mixture to a gentle simmer, stirring constantly to prevent the rice from sticking to the bottom of the pot. This should take about 5-7 minutes.
4. 4Once simmering, reduce the heat to low (around 200°F / 95°C). Continue to cook, stirring frequently, for 20-25 minutes, or until the rice is tender and the porridge has thickened to your desired consistency. The porridge should coat the back of a spoon.
5. 5If using, stir in the 1/4 cup of vegan chocolate chips during the last 2 minutes of cooking until they are melted and incorporated.
6. 6Serve the Vegan Filipino Champorado hot or warm.

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