by crispywaffle
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my 6 recipes »
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crispywaffle's Notes:
Expand1 cup glutinous rice (also known as 'sweet rice') Ask a question about this ingredient
1 quart water Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
2 tablespoons Dutch-processed unsweetened cocoa, dissolved in 1/4 cup boiling water Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
In a medium saucepan, combine the rice, sugar, salt and water. Bring to a boil over medium-high heat.
Ask a question about this stepGive 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.)
Ask a question about this stepWhile the rice is cooking, whisk the ¼ cup boiling water into the cocoa powder in a small bowl. When it’s cooled a bit, whisk in the vanilla.
Ask a question about this stepOnce 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.
Ask a question about this stepServe with sugar and milk, evaporated milk, condensed milk, half and half, heavy cream crème fraiche, or whatever dairy product you like best.
Ask a question about this stepOK, where do I go to submit my application to become an adopted Filipina? I am eating a bowl of this, with heavy cream and a touch of added sugar, as we speak. It is wonderful. Simply wonderful. Thank you, thank you, thank you!
So glad you liked it! As this is basically her recipe, my mom will be proud. :) (and she'll also like that you ate it with heavy cream, just like she does!)
OMG! I was just going to turn in my recipe for "chocolate rice" and was very surprised--pleasantly--to see yours! I'm glad to learn I'm not the only Filipina here. I'm a mestiza--my father was German, and I was born at Clark Field.
You're so right about Filipinos and canned milk. I've played around with this recipe a lot, using sweetened condensed milk to replace the milk and sugar, cooking it with coconut milk and adding peanut butter with the cocoa; I've also used arborio and regular long grain rice, but I like Cal-Rose the best. No matter which way I make it, my grandkids think I'm way cool when I make this for them.
Glad to "meet" you.
Nice to also see a fellow Filipina. It's interesting how everything I cook is influenced by Filipino cooking (whether it is a Filipino dish or not!) Funny that you mention Cal-Rose; I haven't used it for champorado, but almost got into a fight with another pinoy because I prefer jasmine for most purposes. Guess we all feel passionately about our rice. :)
You have some lucky grandkids!
Have always loved rice as a hot breakfast cereal; never thought of it with chocolate. Sounds wonderful! Puts me in mind of the quintessential Southern treat, biscuits and chocolate gravy.
You've got to tell me more about this biscuits and chocolate gravy! Never heard of it, but now must have it!
Thanks guys!
@lastnightsdinner: Now that you mention Mexican champurrado, I'll have to try it!
This is so funny, my grandma makes a drink called champurrado which is a sort of Mexican hot chocolate thickened with masa. This looks like total comfort food. :)
Yes, I can certainly see how knowing that you'd be served this for breakfast would be a great motivator for getting out of bed. Love this!! ;o)
This looks beautiful!
Numm num num Yummy!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
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Yum! LOL