Glutinous Rice Porridge with Cocoa and Evaporated Milk

Introduction

Glutinous rice gives this porridge a thick, sticky body, while cocoa powder and evaporated milk turn it into a lightly chocolatey dessert. You cook it low and slow, stirring until the grains soften and the pot thickens to your preferred consistency, which makes it useful for make-ahead breakfasts, snacks, or a simple dessert.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Servings: 8

Ingredients

• ½ kg glutinous rice
• Water (about 4-6 times the rice volume)
• ½ kg white granulated sugar
• 2 spoons cocoa powder
• 1 can (12 oz) evaporated milk

Instructions

1. Wash the rice twice.
2. Combine the rice and water in a pot. Place the pot over medium heat, cover, and bring to a boil.
3. Uncover the pot and stir in the sugar and cocoa powder until well mixed.
4. Simmer over low heat, stirring regularly, until the rice is cooked and the porridge is thickened as desired.
5. Stir in the evaporated milk and serve.

Variations

• Change the water to the lower end of the range for a thicker, spoonable porridge, or use the higher end for a looser bowl that pours easily.
• Increase the cocoa powder from 2 spoons to 3 spoons if you want a stronger chocolate flavor and a slightly darker color.
• Reduce the white granulated sugar if you want the cocoa to come through more clearly; the porridge will taste less dessert-like but keep the same overall texture.
• After you stir in the evaporated milk, chill the porridge before serving for a firmer, pudding-like texture instead of a warm, loose one.

Tips for Success

• After you add the sugar and cocoa powder, stir thoroughly so the cocoa dissolves evenly and does not leave dry lumps.
• Keep the heat at low during the simmer; glutinous rice thickens fast and can catch on the bottom of the pot.
• Stir regularly, especially toward the end of cooking, because the porridge gets much thicker as the rice softens.
• The porridge is done when the rice grains are fully soft and the mixture coats a spoon but still moves slowly in the pot.
• Add the evaporated milk at the end as written so it stays smooth and does not cook down too much.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. If you want to freeze it, use a freezer-safe container for up to 1 month, though the texture will be thicker and slightly less smooth after thawing.

Reheat on the stovetop over low heat or in the microwave in short intervals, stirring between each one. Add a splash of water or evaporated milk as needed, since the porridge thickens noticeably once chilled.

FAQ

Can you use regular rice instead of glutinous rice?

You can, but the result will be less sticky and less cohesive. The porridge will still cook, but it will not have the same thick, chewy body.

Why did the porridge become much thicker after cooling?

Glutinous rice keeps absorbing liquid as it sits. Stir in a little hot water or evaporated milk when reheating to loosen it.

Can you make it less sweet?

Yes. You can reduce the white granulated sugar and keep the rest of the recipe the same for a milder, less dessert-like porridge.

Can you make this ahead?

Yes. Cook it fully, cool it, and refrigerate it; then reheat gently with extra liquid to bring back the texture you want.