Champorado (Chocolate Rice Pudding)
Posted on November 12th, 2008 by Toni
(1 votes, average: 5 out of 5)
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Champorado is a sweet chocolate rice porridge is one of the Filipino desserts or can be an alternative to the usual rice meal. It is traditionally made by boiling sticky or sweet rice and cocoa powder. The cocoa gives it a distinctly brown color. Champorado is best served for breakfast and sometimes eaten together with dried fish locally known as tuyo. There are dry champorado mixes, which may be found in some Asian food stores, are cooked by adding just boiling water. It can be served hot or cold and with milk and sugar to taste.
Ingredients
1 cup glutinous (sweet/sticky) rice
2 1/2 cups water
1/2 cup (more or less to taste) unsweetened cocoa
1/2 cup (more or less to taste) sugar
1/8 tsp. vanilla extract (optional)
4 ounces sweetened condensed milk
Directions
1. Cook or boil rice in a medium-sized saucepan with 2 1/2 cups water.
2. Stir constantly to prevent rice from sticking at the bottom.
3. When rice is fluffy and soft, add cocoa, sugar and vanilla.
4. Serve in bowls with swirls of sweet condensed milk on top. Serves 4 people.
