Champorado Chocolate Rice Porridge with Tablea

What you need

• 200 g (1 cup) glutinous rice, also sold as sweet or sticky rice
• 1.25 l (5 cups) water
• 4 pieces tablea, Filipino pure cacao tablets, about 100 g; or 40 g unsweetened cocoa powder
• 100 g (1/2 cup) sugar, white or brown, to taste
• 1 pinch salt
• 120 ml (1/2 cup) evaporated milk, or sweetened condensed milk

Method

Restated from the original video

1. 1

   Rinse the rice in a sieve under cold running water until the water runs almost clear.

2. 2

   Bring the water to a boil in a deep, heavy pot over medium-high heat.

3. 3

   Stir in the rice, lower the heat to a gentle simmer and cook, stirring every few minutes so it does not catch, until the grains swell, 10-12 min.

4. 4

   Drop in the tablea and stir until the chocolate has fully melted into the porridge, 3-4 min.

5. 5

   Add the sugar and the salt and stir until the sugar dissolves.

6. 6

   Keep simmering, stirring often and scraping the bottom, until the grains turn translucent and the porridge is thick but still pourable, 15-20 min. Add a splash of hot water if it gets too stiff.

7. 7

   Taste and add a little more sugar if needed.

8. 8

   Ladle into bowls and pour a swirl of evaporated milk over each one. Serve hot.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.