Black Rice Champorado

Instructions

1. 1

   Rinse Agriko black rice thoroughly under cold running water, rubbing gently between your palms until the water runs almost clear. This removes excess starch and ensures a smoother texture.

2. 2

   In a medium saucepan, bring 5 cups of water to a boil over high heat. Add the rinsed black rice and stir well to prevent sticking.

3. 3

   Reduce heat to medium-low and simmer uncovered for 20-22 minutes, stirring occasionally, until the rice becomes tender and the water is mostly absorbed. The mixture should have a porridge-like consistency.

4. 4

   While the rice cooks, whisk together cocoa powder, brown sugar, and sea salt in a small bowl until well combined and free of lumps.

5. 5

   Once the rice is cooked, stir in the cocoa mixture until fully incorporated. Add vanilla extract and cinnamon powder, stirring until the champorado reaches a creamy, uniform chocolate color.

6. 6

   Drizzle in the coconut milk while stirring gently to enhance creaminess and add richness. Simmer for another 2-3 minutes on low heat, then remove from the heat.

7. 7

   Divide into serving bowls and top with your choice of accompaniments such as fried salted eggs, fresh banana slices, toasted peanuts, or a drizzle of condensed milk. Serve hot and enjoy immediately.