Champorado / Tsampurado
1 cup glutinous (malagkit) rice
2 1/2 water
1/2 cup unsweetened powered chocolate (cocoa)
Champorado Cooking Instructions:
In a casserole, boil glutinous rice in medium fire and stir from time to time to prevent from sticking in the casserole. Add hot water if necessary in preference to desired consistency. When cooked, simmer and then add the chocolate. Gradually pour sugar, stirring often, until you achieved your desired sweetness of taste. Serve hot in bowls and form swirls of milk of top.
You can substitute white plain rice or healthy oatmeal for glutinous rice.
You can use either the powdered chocolate cocoa of Hershey and Nestle, Filipino cocoa chocolate tablea, or any other chocolate of your choice.
It's alright to use the "sweetened" powdered chocolate if you don't have the "unsweetened". Just don't put too much sugar in your champorado.You can also add other flavoring add-ons like the vanilla extract.
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