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Champorado (Filipino Chocolate Rice Porridge)

Created by Lynn (diner524) on July 10, 2016

200 grams dry rice (glutinous rice, dry, 1 cup, I don’t rinse it, but it is up to you – a single rinse to clean it should suffice)
4 cups water (1 L)
1/4 teaspoon salt
3 tablespoons granulated sugar

2 tablespoons unsweetened cocoa powder (Dutch-process, dissolved in 1/4 cup boiling water)
1 teaspoon vanilla extract
Additional sugar, to taste, optional
Dairy product, to taste (your choice (milk, evaporated milk, condensed milk, half and half, heavy cream crème fraiche)

Step 1: In a medium saucepan, combine the rice, sugar, salt and water. Bring to a boil over medium-high heat.
Step 2: Give it a stir and lower heat to medium low and simmer, covered for 15 minutes. Every few minutes, give it a stir. It may cook faster than 15 minutes; basically, you are looking for it to be thick, and the rice to be cooked through, not gritty in the middle. (I definitely check it at the 10 minute mark; lots of times it takes about 12 minutes to cook through.)
Step 3: While the rice is cooking, whisk the 1/4 cup boiling water into the cocoa powder in a small bowl. When it’s cooled a bit, whisk in the vanilla.
Step 4: Once the rice is cooked, whisk the cocoa mixture into the rice mixture. Cook, uncovered, over medium low for another 5 minutes until the cocoa has absorbed into the porridge.
Step 5: Serve with sugar and milk, evaporated milk, condensed milk, half and half, heavy cream crème fraiche, or whatever dairy product you like best. You’re the boss!