Name: Chocolate-orange champorado
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: 875 ml milk (3½ cups); 2 cinnamon quills; 2 vanilla beans, split and seeds scraped; 75 gm caster sugar (1/3 cup); 200 gm glutinous white rice, soaked in cold water for 10 minutes, drained and rinsed (1 cup); 120 gm dark chocolate (70% cocoa solids), coarsely chopped; Finely grated rind of 1 orange

Chocolate-orange champorado

Australian Gourmet Traveller Filipino breakfast recipe for chocolate-orange champorado.

Serves 4

Prep

10M

Cook

1H 10M

Total

1H 20M

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Champorado is a traditional Filipino sweet cocoa-flavoured breakfast porridge. We’ve created a vanilla version topped with chocolate and orange rind.

Ingredients

875 ml milk (3½ cups)

2 cinnamon quills

2 vanilla beans, split and seeds scraped

75 gm caster sugar (1/3 cup)

200 gm glutinous white rice, soaked in cold water for 10 minutes, drained and rinsed (1 cup)

120 gm dark chocolate (70% cocoa solids), coarsely chopped

Finely grated rind of 1 orange

Method

Main

1.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.

2.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.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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