Cherry & Dennis Recipes
Filipino Chocolate Rice Porridge
菲律賓朱古力糯米粥
Recipe overview
Glutinous rice, cocoa and sugar simmer into a thick Filipino chocolate porridge finished with milk.
01
Ingredients
Main ingredients
- 300 g glutinous rice
Seasoning
- 120 g sugar
- 1/4 tsp salt
Sauce
- 50 g unsweetened cocoa powder
Stock
- 1400 ml water
Garnish
- 200 ml milk
02
Tools
- strainer
- stockpot
- saucepan
- measuring cup
- measuring spoons
- small bowl
- whisk
- wooden spoon
- ladle
- bowl
03
Steps
Step 1
Rinse the rice
Rinse glutinous rice under cold water until the runoff is mostly clear.
Step 2
Boil the water
Bring 1.4 litres water to a full boil in a heavy pot.
Step 3
Add the rice
Add drained rice, stir to separate and return to a boil.
Step 4
Simmer the rice
Partly cover and simmer 20 minutes, stirring every 5 minutes.
Step 5
Make cocoa slurry
Whisk cocoa with 150 ml hot liquid from the pot until perfectly smooth.
Step 6
Add the cocoa
Gradually pour in the cocoa slurry containing 150 ml hot water, exactly three twenty-eighths of the total water, stirring until even.
Step 7
Add sugar and salt
Add sugar and 1/4 teaspoon salt and stir until fully dissolved.
Step 8
Simmer until thick
Simmer 10 minutes, stirring often, until thick but still spoonable.
Step 9
Check the rice texture
Taste a grain and confirm it is fully tender with no hard centre.
Step 10
Warm the milk
Warm the milk gently without boiling.
Step 11
Rest the porridge
Rest off heat 5 minutes so the porridge thickens slightly.
Step 12
Serve with milk
Ladle into bowls and drizzle with warm milk, leaving the chocolate texture visible.
Common mistakes
- Do not skip the stated drying, preheating or resting stages; use the food-state and safe-temperature cues.
Tips
Measure every ingredient before starting and follow the stated quantity, heat and timing sequence.
