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Champorado (Chocolate rice pudding)
- 185g glutinous rice
- 475ml half fat coconut milk
- 45g cocoa powder
- 200g caster sugar
- 1 teaspoon salt
- 225ml coconut cream
Prep:5min › Cook:30min › Ready in:35min
- Combine the glutinous rice and light coconut milk in a pot; bring to the boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot.
- Stir the cocoa powder, sugar and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.
Glutinous rice is also known as 'sweet rice' or 'sticky rice' and can be found online or in Chinese or Asian shops.
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