Champorado is a traditional Filipino sweet cocoa-flavoured
breakfast porridge. We've created a vanilla version topped with
chocolate and orange rind.
875 ml (3½ cups)milk2cinnamon quills2vanilla beans, split and seeds scraped75 gm (1/3 cup)caster sugar200 gm (1 cup)glutinous white rice, soaked in cold water for 10 minutes, drained and rinsed120 gmdark chocolate (70% cocoa solids), coarsely choppedFinelygrated rind of 1 orange
Combine milk, cinnamon, vanilla beans and seeds in a saucepan over low heat and simmer until infused (30 minutes). Add sugar, stir to dissolve (1-2 minutes), then strain through a fine sieve into a clean saucepan.
Return milk to the simmer over low heat, add rice, stir occasionally until rice is tender (30-35 minutes; add more milk if mixture becomes too thick). Serve hot scattered with dark chocolate and orange rind.