Ingredients
- 1 cup glutinous rice sticky rice
- 4 cups water
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- 1/3 cup granulated sugar plus more to taste
- Optional: evaporated milk or condensed milk for topping
Instructions
- Rinse the glutinous rice under cold running water until the water runs clear.
- In a saucepan, combine rinsed rice and 4 cups water. Bring to a boil over medium-high heat.
- Lower the heat to medium-low. Add the unsweetened cocoa powder and mix until dissolved.
- Continue to cook, stirring occasionally to prevent sticking, until the rice is tender and the mixture has thickened, about 15-20 minutes.
- Mix in the vanilla extract and granulated sugar, adjusting to your preferred sweetness. Continue cooking for an additional 2 minutes, stirring until the sugar has completely dissolved.
- Remove from heat. Ladle champorado into bowls, drizzle with evaporated or condensed milk if desired, and serve warm.
