Champorado is a Filipino chocolate rice porridge that is traditionally served for breakfast. It is typically enjoyed with dried salted fish and/or pandesal.
Yield: serves 6
Combine rice, water, and salt in a heavy bottom sauce pot. Set over medium-high heat and bring to a boil.
Reduce heat to a simmer. Stir rice every 3 minutes or so. Continue to heat uncovered for 15-20 minutes until is rice is cooked through. Rice should be soft and porridge will thicken.
Add cocoa powder, chopped chocolate, and brown sugar. Stir to combine. Continue to cook on low heat just until chocolate and sugar have melted. Remove from heat.
Porridge can be enjoyed warm or chilled. Serve with sweetened condensed milk or topping of choice.
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