Chocolate-orange champorado

AT A GLANCE

  • Serves 4 people

Champorado is a traditional Filipino sweet cocoa-flavoured breakfast porridge. We've created a vanilla version topped with chocolate and orange rind.

  • 875 ml (3½ cups) milk
  • 2 cinnamon quills
  • 2 vanilla beans, split and seeds scraped
  • 75 gm (1/3 cup) caster sugar
  • 200 gm (1 cup) glutinous white rice, soaked in cold water for 10 minutes, drained and rinsed
  • 120 gm dark chocolate (70% cocoa solids), coarsely chopped
  • Finely grated rind of 1 orange
01   Combine milk, cinnamon, vanilla beans and seeds in a saucepan over low heat and simmer until infused (30 minutes). Add sugar, stir to dissolve (1-2 minutes), then strain through a fine sieve into a clean saucepan.
02   Return milk to the simmer over low heat, add rice, stir occasionally until rice is tender (30-35 minutes; add more milk if mixture becomes too thick). Serve hot scattered with dark chocolate and orange rind.
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