Champorado or chocolate-flavored rice porridge is a favourite breakfast amongst Filipinos, particularly for households with youngsters. I have not met a toddler who do not like goodies and that explains why champorado may be very well-known in nearly all households within the nation.
I bear in mind passing a can of evaporated milk across the desk approach again after I was just a little woman. And my sisters and I might attempt to beat one another out with the designs we make utilizing the milk on prime of our bowls of scorching champorado. Papa and Mama would decide our designs and we’d all be declared winners in our personal proper. How carefree life was again then.
Going again to cooking, there are a number of champorado mixes obtainable out there right now the place you solely must pour scorching water and depart it to cook dinner for 5 minutes or so and your breakfast is prepared. However for me nothing beats this particular champorado recipe made even richer with the addition of coconut milk. And in my expertise, coconut milk has by no means failed me within the quite a few recipes that I’ve tried. Go forward and style the distinction.
Elements:
- 1 cup malagkit rice
- 3 cups skinny coconut milk or water
- 1 cup sugar
- 1 cup pure thick coconut milk
- 2 tablespoons cocoa powder or 2 squares pure chocolate
- Pinch of salt
Cooking Process:
- Wash rice properly and drain. Place in a pot or saucepan with 3 cups skinny coconut milk or water. Cowl and boil for about 10 minutes. To forestall scorching, stir on occasion.
- Combine the cocoa powder or grated chocolate with the sugar and add to combination with a pinch of salt. Cowl and permit simmering till the rice is cooked. Stir combination on occasion. Add the thick coconut milk simply earlier than eradicating from the warmth.
- Could be served scorching or chilly.
