Champorado (Chocolate Rice Porridge)

INGREDIENTS

        1      cup glutinous rice (malagkit)
        1/4   cup cocoa powder (dissolve with 1 cup of warm water)
        3      cups water
        1/2   cup brown sugar
                 milk (fresh, evaporated or condensed)
    

PROCEDURE

Wash rice with water until runs clear.

In a pot, put in rice with water and bring to boil over medium heat for about 10 to 15 minutes. Stir occasionally.

Pour cocoa mixture into a pot then stir continuously until well blended.

Adjust the sweetness with brown sugar then continue cooking until rice is cooked and the texture becomes thick.

Transfer to serving plate with swirls of milk on top. Serve hot and enjoy!

Source: Filipino Style Recipe