Champorado

Ingredients

• 200g glutinous rice
• 1.2 litres water
• 6 tablea cacao discs (about 90g), or 60g unsweetened cocoa powder
• 120g sugar
• 1/4 tsp salt
• 200ml evaporated milk
• 50g dried salted fish (tuyo or daing), to serve, optional

Before you cook

• Rinse the glutinous rice twice in cold water and drain it.
• Crush the tablea discs into rough pieces so they melt evenly.
• Have the evaporated milk poured into a jug ready for the table.

Steps

1. Bring the water to a boil in a heavy saucepan.
2. Stir in the rinsed glutinous rice and lower the heat to a gentle simmer.
3. Cook the rice for 15 minutes, stirring every couple of minutes so it does not stick to the base.
4. Add the crushed tablea and stir until the discs have completely dissolved and the porridge turns dark brown.
5. Simmer for another 10 minutes, stirring often, until the grains are soft and the porridge is thick enough to hold a trail from the spoon.
6. Stir in the sugar and salt and cook for 2 minutes more so the sugar dissolves.
7. Taste and add more sugar if your cacao is very bitter.
8. Ladle the champorado into bowls while it is piping hot.
9. Pour a swirl of evaporated milk over each bowl without stirring it in.
10. Serve with a small plate of fried salted fish on the side if you want the traditional salty contrast.