Ube Champorado (Ube Rice Porridge)
Ube champorado is a twist on the original Filipino champorado. Made with glutinous rice, coconut milk, and ube, this will for sure be a filling breakfast or a tasty dessert/snack!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup glutinous rice
- 3 cups water
- 1.5 cups coconut milk
- 3/4 cup ube halaya (homemade or store-bought)
- 1.5 tsp ube extract
- Pinch salt
- *White sugar, to taste
- Evaporated milk
- Toasted coconut flakes
Instructions
- 1
Wash your glutinous rice at least 3-5 times until the water runs clear. Add the rinsed rice to a deep pot.
- 2
Pour in the water and coconut milk and bring to a boil. Once boiling, lower the heat to a medium low, and continue simmering the rice for 15-20 minutes until the rice has softened and is no longer raw. Be sure to stir occasionally to prevent the bottom from scorching.
- 3
Add in the ube halaya, ube extract, and a pinch of salt. Gently stir to combine, being sure not to overly break the rice grains.
- 4
Season with additional sugar to taste (if desired) and stir gently until smooth. Add more water to the champorado if you prefer it to be more on the "soupy" side.
- 5
Serve the ube champorado in a bowl drizzled with evaporated milk and topped with toasted coconut flakes. Enjoy!