Friday, June 5, 2009

chocolatety champorado

i've been craving for champorado lately and searched the net for a good recipe. i came up on this recipe and tried and liked it. the recipe is here but i'd like to post it here as well for my easy access. note that this particular recipe is chocolatey but not too sweet. you can always add sugar according to your taste and if you wanted a thinner champorado, don't hesitate to add water.

according to wikipedia, champorado is a sweet chocolate rice porridge. it is traditionally made by boiling sticky/sweet rice and cocoa powder giving it a distinctly brown color. it can be served hot or cold and with milk and sugar to taste. it is served usually at breakfast and sometimes together with dried fish locally known as tuyo or bulad in our native language. but i liked it as is.

1 cup glutinous rice (sticky rice)
3 cups water
1/4 cup cocoa powder, unsweetened
1/2 cup sugar
a pinch of salt

wash the glutinous rice in water around 3 times or so, until the water runs noticeably clearer.

put the rice and water in a medium saucepan then bring to boil, occasionally stirring to prevent it from burning.

once it boils, stir continuously and make sure to lower the heat to a minimum.

in a small bowl, mix the cocoa powder, sugar and salt. add a small amount of water, just enough to turn the dry ingredients into a thick paste.

pour the paste mixture into the pot, mixing until well blended.

continue cooking the champorado until the rice is clear (no white centers), soft and fluffy.

serve with evaporated, condensed or fresh milk.