This is a recipe for a Filipino chocolate rice porridge. And yes it is traditional served for breakfast. I choose to serve it for dessert like a chocolate rice pudding. This version is a bit more indulgent than the traditional champorado. Apparently the traditional is cooked in water and flavored with cocoa powder and sweetened with sugar and also includes some chocolate. This version is still cooked with water, but coconut milk and evaporated milk are added for a little extra creaminess. I like sweets a lot and love eating muffins and coffee cake for breakfast, but could not imagine eating something this sweet for breakfast, but it did make a good dessert.
Champorado
Ingredients:
- 2 cups arborio rice
- 1/2 cup unsweetened cocoa powder
- 3 cups water
- 12 ounce can evaporated milk
- 14 ounce can coconut milk
- 1/2 cup brown sugar
- 1/2 cup semi-sweet chocolate chips
Directions:
- Rinse the rice and drain well. Place it into a large deep pot and mix in the unsweetened cocoa powder. Pour in the water and stir to mix.
- Bring the mixture to boil. Once it starts to boil, reduce the heat to low, cover and cook, stirring occasionally, until most of the liquid has been absorbed and the rice is tender, about 30-40 minutes.
- Pour in the evaporated milk and coconut milk. Add in the brown sugar and chocolate chips. Stir until everything is well combined. Continue to cook on low heat, stirring occasionally, until your desired consistency is reached and milk is fully heated through, about 10 minutes. If it becomes too thick add in a little bit of milk.
- Pour some additional milk over each serving.
Enjoy!!!
Notes:
You can use any white glutinous or sticky rice for this recipe. I can easily find arborio so that is the one I used.
*Adapted from Manila Spoon.
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