Ingredients

• 1 cup Black glutinous rice
• 4 cups Water
• 400 ml Full-fat coconut milk
• 1/4 cup Unsweetened cocoa powder
• 1/4 cup Palm sugar (or brown sugar)
• 1 pinch Salt
• 1 medium Fresh mango
• 2 tablespoons Cacao nibs (or dark chocolate shavings)

Instructions

1. 1

   Rinse the black glutinous rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until the rice is tender and has absorbed most of the water, stirring occasionally to prevent sticking.

3. 3

   Stir in the coconut milk, cocoa powder, palm sugar, and salt. Cook, stirring constantly, for about 5-10 minutes over low heat, until the mixture thickens to a creamy consistency.

4. 4

   Taste and adjust the amount of sugar if necessary.

5. 5

   Remove from heat and let stand for a few minutes. The champorado will continue to thicken as it cools.

6. 6

   Serve hot or warm in bowls. Garnish generously with fresh mango cubes and cacao nibs.