Recipe of Champorado
PhilippinesTry this easy Champorado recipe for a delicious taste of the Philippines – a chocolatey rice porridge that's perfect for breakfast or dessert.
Servings
4
Preparation
30 min
Cooking
min
Calories
kcal
How to Make Champorado
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- In a large pot, combine the glutinous rice and water. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes or until the rice is tender and the mixture thickens, stirring occasionally.
- In a separate bowl, mix the cocoa powder, sugar, and a pinch of salt with a little water to form a paste.
- Stir the cocoa paste into the rice mixture and continue to cook over low heat, stirring constantly, until the champorado thickens and becomes smooth (about 5-7 minutes).
- Add the evaporated milk and condensed milk, and stir until well combined. Cook for an additional 2-3 minutes.
- Remove from heat and let it cool slightly.
- Serve the champorado hot, garnished with tuyo or dilis if desired.
- Enjoy your homemade Champorado!
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