Champorado (Good for 6-8 pax)

Glutinous Rice – 1 cup (Best if soaked overnight with water inside the chiller = faster cooking time)​

White Sugar – ¼ cup

Anlene Chocolate​ Powder​ – 2 ¼ cups

Iodized Salt – pinch

Water – 6 to 8 cups (depending on your preferred consistency)

Alkalized Cocoa Powder – ¼ cup

​1. In a deep pot over medium heat, add 4 cups of water and rice. Bring it to a boil while continuously stirring all the time. Lower heat and continue to cook until rice begins to expand.

2. ​Add Anlene Chocolate powder and salt.

3. Continue to cook until rice is translucent. Gradually add more water while cooking to avoid a very thick consistency.

4. Add sugar and cocoa powder. Stir well. Cook until rice is thoroughly cooked and liquid is in good thick consistency. 

5. Serve.