In the Philippines, chocolate for breakfast isn’t a treat, but a typical start to the day, with traditional chocolate rice pudding, tsamporado, eaten by kids and adults alike. In this recipe, cocoa is used to flavour the rice while dark chocolate is sprinkled on top and drizzled with condensed milk for extra sweetness. Traditionally, to balance the sweetness, dried fish (tuyo) is sometimes mixed in or eaten on the side.
- 200 g (1 cup) glutinous white rice
- 750 ml (3 cups) milk
- 110 g (½ cup) caster sugar
- 1 vanilla bean, split, seeds scraped
- 35 g (⅓ cup) cocoa powder, sifted
- Chopped dark chocolate (70% cocoa solids) and sweetened condensed milk, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 30 minutes
Place rice in a bowl, cover with cold water and set aside for 30 minutes to soak. Drain.
Place milk, sugar and vanilla in a pan over medium heat.
Combine cocoa and 125 ml water in a jug and stir until smooth. Add to pan with milk mixture and another 125 ml water. Bring to a simmer, stirring to dissolve sugar.
Add rice and cook, stirring frequently, for 25 minutes or until thick and rice is tender. Scatter with chopped chocolate and drizzle with condensed milk, to serve.
Photography Ben Dearnley
As seen in Feast magazine, May 2014, Issue 31.