Filipino champorado chocolate rice porridge

Ingredients

For 1 serving

• Glutinous rice45 g
• Unsweetened cocoa powder1 tablespoon
• Brown sugar2 teaspoons
• Evaporated milk30 ml
• Soy milk150 ml
• Banana60 g

Contains: lactose, soy,

Method

1. Rinse the glutinous rice under cold water.
2. Put it in a small pan with water equal to about four and a half times its volume, bring to the boil over medium heat, then turn to low and cook for 20 minutes, stirring often so it doesn't stick, until the grains are soft and the mixture is thick.
3. Mix the cocoa powder with a splash of soy drink until smooth, then stir it into the rice with the rest of the soy drink and the brown sugar.
4. Cook for another 5 minutes over low heat, stirring, until the porridge is creamy and coats the spoon.
5. Meanwhile peel the banana and slice it into rounds; serve the champorado hot with a drizzle of evaporated milk and the banana.