Champorado
I was a child who absolutely loved chocolate, so I cherished the occasional Saturdays when my mom would prepare champorado for us. This is a very simple recipe, and can be made vegan and gluten free.
Ingredients
1/2 cup sticky rice
4 cups water
3 T cocoa powder
1/2 cup sugar
Pinch of salt
Cream and powdered milk, for topping (can substitute vegan alternative)
Instructions
Wash and drain the rice. Add rice and water to a pot, and bring to a boil.
When the water boils, turn the heat down to medium-low and simmer for about 15-20 minutes, or until your rice is puffy.
While the rice cooks, take about a half cup of the water from the rice. Use this to dissolve the cocoa powder in a separate bowl.
Once the rice is cooked, add the cocoa mixture to the pot, and stir until well mixed.
Add the sugar and salt.
Cook over medium heat for another 5-7 minutes, until thick. The champorado will continue to thicken after heat is turned off.
Serve with cream and milk powder (or dairy-free alternative) for topping.
