If you love chocolate, then champorado is the dream recipe for you! Not only is it rich, decadent and sweet, but it is nutty too? Yeah, we said nutty! No, there are no nuts in this champorado recipe, but the rice brings out a certain nutty flavor in this porridge.
Well, the rice brings out a nutty flavor, but it also makes this champorado recipe rich and creamy and who doesn’t like rich and creamy? Not only is this a good recipe for those cold fall and winter days, but it is good for summer time too, as you can serve it cold.
Add in that this champorado recipe is gluten free and you have a winner all the way around! Make sure you use white rice or glutinous rice for this recipe. By using brown or black rice, it will give you a more earthy, bitter flavor and no one wants that with their chocolate! Check out the full recipe and instructions below!
- 1½ cup sticky white rice (also known as glutinous rice)
- 2½ liter water, plus 1 liter if rice gets too thick
- ¾ cup unsweetened cocoa powder
- ¾ cup organic sugar (or more if desired)
- ¾ cup non-dairy milk, plus more to drizzle for garnish (preferably coconut milk or almond milk)
- pinch of cinnamon (optional)
- pinch of nutmeg (optional)
- In a medium-sized pot, boil the water.
- Add in rice and stir every once in a while to prevent it from sticking to the bottom of the pot.
- Cook until the rice is soft and mushy. At this time, add in the rest of the ingredients: cocoa powder, sugar, non-dairy milk, cinnamon and nutmeg.
- Adjust the seasoning to taste, as you will want to add more sugar if desired or add in more water if rice gets too thick.
- Bring the pot to a boil and then turn off heat.
- Put mixture in a bowl and drizzle non-dairy milk on top.
- Serve hot.
- If you wish to serve cold, bring the mixture to room temperature and then refrigerate to serve cold.