AI Recipes: Filipino Champorado: Chocolate Rice Porridge with Milk for Cozy School Mornings

Combine the rinsed glutinous rice and water in a medium pot and bring to a boil over medium-high heat.

Serves 4

Ingredients

Combine the rinsed glutinous rice and water in a medium pot and bring to a boil over medium-high heat.
Reduce to a gentle simmer and cook, stirring every couple of minutes so the bottom does not catch, for 15 minutes until the rice is soft and the liquid is thick and starchy.
In a small bowl, whisk the cocoa powder with about 1/2 cup of the hot cooking liquid to form a smooth paste, then stir the paste back into the pot.
Add the brown sugar, salt and vanilla and simmer 3 to 5 minutes more, stirring, until the porridge is glossy and spoon-coating. Add a splash of water if it gets too thick.
Turn off the heat and stir in the butter, evaporated milk and the chopped dark chocolate if using, until melted and creamy. Taste and add more sugar if you like it sweeter.
Ladle into bowls and finish with an extra drizzle of evaporated milk and a sprinkle of cacao nibs or cinnamon.
Make-ahead: champorado thickens as it cools. Refrigerate up to 4 days and reheat with a splash of milk, stirring until loose again.
Champorado is the Philippines' beloved rainy-morning breakfast, born when Mexican galleon traders brought cacao to Manila in the 1600s and Filipino cooks folded it into their native sticky-rice porridge. Families eat it with a drizzle of evaporated milk and, classically, a side of salty dried fish called tuyo to play against the sweetness. For a school morning it is a one-pot wonder: five minutes of stirring, then a bowl that keeps kids full and warm until lunch.

📷 Photos are for inspiration and may not exactly represent the finished dish.