Champorado

Ingredients

Measure and prepare everything before you begin cooking.

• 1 cup glutinous rice, rinsed and drained
• 5 cups water, plus more as needed
• 4 Filipino tablea tablets, finely chopped, or ½ cup unsweetened cocoa powder
• ½ cup dark brown sugar, plus more to taste
• ¼ tsp fine salt
• ½ cup evaporated milk, for serving
• 4 pieces cooked tuyo, optional, for serving

Instructions

1. 1

   Rinse the glutinous rice until the water is only lightly cloudy, then drain. If using tablea, chop or grate it finely so it dissolves evenly.

2. 2

   Combine the rice and water in a heavy saucepan. Bring to a boil over medium-high heat, stir once, then lower the heat and simmer partly covered for 18–22 minutes. Stir the bottom every few minutes to prevent sticking.

3. 3

   When the grains are tender and beginning to break down, add the chopped tablea. If using cocoa, whisk it first with ½ cup of hot cooking liquid until smooth, then stir that mixture into the pot.

4. 4

   Add the brown sugar and salt. Simmer uncovered for 8–10 minutes, stirring often, until glossy and slightly looser than your desired consistency; champorado thickens as it cools.

5. 5

   Taste and add more sugar one tablespoon at a time if needed. Add a little hot water if it becomes too thick before the rice is completely tender.

6. 6

   Ladle into bowls and drizzle with evaporated milk. Serve warm, with crisp tuyo on the side for the traditional sweet-salty contrast if desired.