Filipino Champorado
Serves 1
Directions
- 1Add rice to a pot.
- 2Add rice to a pot.
- 3Add rice to a pot.
- 4Add water to the pot.
- 5Add water to the pot.
- 6Add water to the pot.
- 7Add brown sugar to the pot.
- 8Add brown sugar to the pot.
- 9Add brown sugar to the pot.
- 10Add a little salt to the pot.
- 11Add a little salt to the pot.
- 12Add a little salt to the pot.
- 13Mix cocoa powder with water until it forms a paste.
- 14Mix cocoa powder with water until it forms a paste.
- 15Mix cocoa powder with water until it forms a paste.
- 16Pour the cocoa mixture into the pot.
- 17Pour the cocoa mixture into the pot.
- 18Pour the cocoa mixture into the pot.
- 19Boil everything together until the grains are soft.
- 20Boil everything together until the grains are soft.
- 21Boil everything together until the grains are soft.
- 22Serve the chocolate rice pudding into bowls.
- 23Serve the chocolate rice pudding into bowls.
- 24Serve the chocolate rice pudding into bowls.
- 25Finish it with evaporated milk for a creamy drizzle on top.
- 26Finish it with evaporated milk for a creamy drizzle on top.
- 27Finish it with evaporated milk for a creamy drizzle on top.
Ingredients
- rice
- rice
- rice
- water
- water
- water
- brown sugar
- brown sugar
- brown sugar
- salt
- salt
- salt
- cocoa powder
- cocoa powder
- cocoa powder
- evaporated milk
- evaporated milk
- evaporated milk
Equipment
potspoonbowl
Tips
- Traditionally, you'd use Filipino tablea, which are typically unsweetened cocoa tablets, but cocoa powder is a great substitute and a little more accessible to find.
- Stir frequently to avoid burning.