INGREDIENTS:
- 1 cup malagkit (sweet glutinous/sticky rice), rinsed and drained
- 1 1/2 cup 2 % (semi-skim) milk, plus more if needed (or 1 can evaporated milk)
- 1/2 can (or 3/4 cup) coconut milk
- 3/4 cup water
- 1/4 - 1/3 cup unsweetened cocoa powder (use Tablea if you are in the Philippines)
- 1/4 cup sugar, or to taste
- * If you wish to make this as a pudding/dessert, use the whole can of coconut milk and leave out the water.
INSTRUCTIONS:
- In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer.
- Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook. It doesn't cook as fast as regular rice.
- When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached. See below. I prefer a thicker porridge rather than a watery one.
- Add the sugar and mix it in. Try the champorado and adjust the taste to your liking.
Source: Manila Spoon
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