Filipino-style rice pudding great for breakfast, dessert

Champorado, a chocolate rice pudding, can serve as breakfast, an afternoon snack or dessert. Serve with ice cream for a nice pairing.

CHAMPORADO (CHOCOLATE RICE PUDDING)

• 1/2 cup unsweetened dark cocoa powder
• 1 packed cup brown sugar
• Pinch salt
• 1/2 cup warm water
• 1 (13.5-ounce) can coconut milk, plus water to make 2-1/2 cups liquid
• 1 cup glutinous mochi rice, rinsed and drained
• 1 cup sweetened condensed milk

In bowl, combine cocoa powder, sugar and salt with warm water; stir to dissolve and set aside.

In medium pot, combine coconut milk mixture and rice. Bring to a boil over medium heat, then reduce heat to simmer. Cover and cook 8 to 10 minutes. Add cocoa mixture and continue cooking another 10 to 12 minutes or until rice is tender and mixture is thick.

Spoon pudding into serving bowls; drizzle with condensed milk. Serve hot or cold. Serves 4 to 6.

Nutritional information unavailable.

From “A Filipino Kitchen” by Adam Tabura (Mutual Publishing, $21.95). Find it at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.