Nutella Champorado : A Sweet Hug for Rainy Mornings
- 1.5 cup glutinous rice,
- 7 cups water
- 1/4 cup sugar
- 1/2 cup dark chocolate powder
- 1/2 cup chopped dark chocolate
- 1/4 cup Nutella (or more depending on your preference)
- 1 tsp salt
- evaporated milk for serving
- fried boneless dilis for serving (optional)
- Rinse the Rice: Start by rinsing the glutinous rice under cold water until the water runs clear. This helps remove excess starch and prevents the champorado from becoming too sticky.
- Cook the Rice: In a large pot, Add the rinsed rice and water. Bring the water to a boil. Reduce heat to low and simmer for about 15-20 minutes or until the glutinous rice is cooked, stirring occasionally to prevent sticking.
- You may add water if necessary to get your desired consistency.
- Add the Chocolate: Dissolve dark chocolate powder in 1/2 cup of water. Once the rice is cooked and the water is mostly absorbed, add the dissolved dark chocolate powder, sugar, and salt. Make sure everything is mixed well and heated through. Add the chopped dark chocolate and stir until dissolved.
- Add the Nutella: Stir in the nutella until it’s dissolved.
- Adjust the taste.
- Serve and Enjoy: Serve with crispy fried dilis and grated cheese on the side and topped with powdered milk or evaporated milk.