Chocolate-orange champorado
Breakfast / Winter / Alice Storey & Emma Knowles / Serves: 4

875 ml milk
2 cinnamon quills
2 vanilla beans, split and seeds scraped
75 gm caster sugar
200 gm glutinous white rice, soaked in cold water for 10 minutes, drained and rinsed
120 gm dark chocolate (70% cocoa solids), coarsely chopped
Finely grated rind of 1 orange


Gourmet Traveller
June 2010

Combine milk, cinnamon, vanilla beans and seeds in a saucepan over low heat and simmer until infused (30 minutes).
Add sugar, stir to dissolve (1–2 minutes), then strain through a fine sieve into a clean saucepan.

Return milk to the simmer over low heat, add rice, stir occasionally until rice is tender (30–35 minutes; add more milk if mixture becomes too thick).
Serve hot scattered with dark chocolate and orange rind.