Filipino Food: Champorado

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Ingredients

• 1 cup glutinous rice (sticky rice)
• 1/4 cup cocoa powder, unsweetened
• salt to taste
• 3 cups water
• 1/2 cup sugar
• milk (fresh, evaporated or condensed or fresh

Wash the glutinoous rice with water, repeat until water runs clear. Put rice and water in a pot and bring to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pot. Once the rice mixture boils, lower heat to minimum.

In a bowl, mix the cocoa powder, sugar and salt. Add a small amount of water, just enough to make the dry ingredients into a thick paste. Pour the paste mixture into the pot, mixing until well blended. Continue cooking until the rice is clear (no white centers), soft and fluffy. Serve hot with evaporated, condensed or fresh milk. (If you intend to use condensed milk, use less sugar in cooking.)

Sliced ripe mangoes may be served on the side.

Many Filipinos also love to pair Champorado with fried salted fish.