Champorado

Champorado

Ingredients

200g sweet rice (malagkit)
500ml thin coconut milk (second pressing)
250ml thick coconut milk (first pressing)
1/2 cup cocoa powder
200g granulated sugar
1 tsp salt


Procedure:

1. Boil sweet rice with thin coconut milk for 10 minutes stirring occasionally to prevent mixture from sticking to the bottom of pot.
2. Add cocoa and sugar with salt, mix and continue stirring occasionally. Cover and cook over low heat 10 minutes or until rice is cooked.
3. Add thick coconut milk and mix. Best served hot.