Champorado
During this cold season, people loves to indulge in hot, delicious meals. One of my favorite is Champorado (chocolate rice porridge).
Here's how to make it.
(photo is from google search)
INGRIDIENTS
• 1/2 cup (more or less to taste) sugar (tag. asukal)
• 1/8 tsp. vanilla extract
• 1/2 cup (more or less to taste) unsweetened cocoa
• 2 1/2 cups water (tag. Tubig)
• some sweetened condensed milk (tag. Gatas)
• 1 cup glutinous (sweet/sticky) rice (tag. Malagkit)
INSTRUCTIONS
1. Cook the rice in a medium-sized saucepan with 2 1/2 cups water. Stir continuously.
2. When rice is ready wherein rice should be somewhat transparent, add cocoa, sugar and vanilla.
3. Serve in bowls with swirls of sweet condensed milk on top.
4. Serves 4 people
Ang CHAMPORADO MAMI JEAN STYLE
1. Cocoa 1/2 cup
2. Left over rice (bahaw)
3. Sugar 1 cup or more to taste
4. Evaporated Milk
5. Water
Method
Boil the left over rice, stir continuously, when rice is somewhat transparent add the cocoa and sugar, stir to blend the flavors well. Serve in a bowl with swirls of milk.
Here's how to make it.
(photo is from google search)
INGRIDIENTS
• 1/2 cup (more or less to taste) sugar (tag. asukal)
• 1/8 tsp. vanilla extract
• 1/2 cup (more or less to taste) unsweetened cocoa
• 2 1/2 cups water (tag. Tubig)
• some sweetened condensed milk (tag. Gatas)
• 1 cup glutinous (sweet/sticky) rice (tag. Malagkit)
INSTRUCTIONS
1. Cook the rice in a medium-sized saucepan with 2 1/2 cups water. Stir continuously.
2. When rice is ready wherein rice should be somewhat transparent, add cocoa, sugar and vanilla.
3. Serve in bowls with swirls of sweet condensed milk on top.
4. Serves 4 people
Ang CHAMPORADO MAMI JEAN STYLE
1. Cocoa 1/2 cup
2. Left over rice (bahaw)
3. Sugar 1 cup or more to taste
4. Evaporated Milk
5. Water
Method
Boil the left over rice, stir continuously, when rice is somewhat transparent add the cocoa and sugar, stir to blend the flavors well. Serve in a bowl with swirls of milk.
