Red Rice Champorado
Ingredients
- 1 cup Agriko red rice
- 5 cups whole milk
- 2 cups water
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup brown sugar or muscovado sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons butter
- As needed fresh milk or condensed milk for serving
Instructions
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Rinse Agriko red rice thoroughly under cold running water until the water runs almost clear, removing excess starch.
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In a large pot, bring 2 cups of water to a boil. Add the rinsed red rice and simmer for 12-15 minutes until the rice is partially cooked and water is absorbed.
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Pour in 5 cups of whole milk and stir well. Reduce heat to medium-low and continue simmering, stirring occasionally to prevent sticking.
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In a small bowl, whisk together cocoa powder, brown sugar, and a splash of the warm champorado mixture until smooth and lump-free. Pour this mixture back into the pot and stir thoroughly.
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Add butter, vanilla extract, and sea salt. Continue simmering for 8-10 minutes, stirring frequently, until the rice breaks down and the champorado reaches a creamy, porridge-like consistency.
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Adjust thickness by adding more milk if too thick, or simmer longer if too thin. Taste and adjust sweetness as desired.
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Pour into serving bowls and drizzle generously with fresh milk or condensed milk. Serve hot and enjoy the rich, velvety texture.
For a silkier texture, use a combination of whole milk and evaporated milk. Stir the champorado frequently during cooking to prevent lumps and ensure even cocoa distribution throughout the creamy base.
Nutrition Highlights
- High in antioxidants from red rice and cocoa
- Rich in fiber for digestive health
- Good source of iron and B vitamins
- Sustained energy release from whole grain red rice
More Agriko Red Rice Recipes
Made with
Agriko Red Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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