Champorado (Chocolate Rice Pudding)

This is a favorite Filipino recipe. My dad used to make it for me all the time growing up. A variation can be done by adding some peanut butter (creamy or chunky). It's like eating a Peanut Butter Cup for breakfast! You can use the condensed milk. Personally, I prefer to use regular milk (I usually use 2% or less). The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal." It can be eaten as a snack or dessert as well. Sweet rice can be found in most Asian aisles of a grocery store. However, if they don't have it there you can find it at an Asian supermarket. It is sold in 1lb. & 5lb. bags. If you have trouble finding it, just ask a clerk. They're generally very helpful :-)

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup sweet rice
• 2 1⁄2 cups water
• 1⁄2 cup  unsweetened cocoa
• 1⁄2 cup granulated sugar
• 1⁄8 teaspoon vanilla extract
•  sweetened condensed milk (optional)

Directions

1. Cook Rice in a medium-size saucepan with water.
2. Stir constantly.
3. When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
4. Add the balance of ingredients except milk.
5. Serve in bowls with swirls of milk on top.