Tuesday, February 3, 2009

Champorado (Chocolate Porridge)

1 cup glutinous rice (sticky rice)

1/4 cup cocoa powder, unsweetenedsalt to tast

3 cups of water

1/2 cup of sugarany milk (evap, condensed or fresh)

Wash the glutinoous rice with water, repeat until water runs clear. Put rice and water in a pot and bring to boil over medium heat. Stir occasionally to avoid sticking to bottom of pot. Once the rice mixture boils, lower heat to minimum. In a bowl, mix the cocoa powder, sugar and salt. Add a small amount of water, just enough to make the dry ingredients into a thick paste. Pour the paste mixture into the pot, mixing untill well blended. Continue cooking until the rice is clear (no white centers), soft and fluffy. Serve hot with evaporated, condensed or fresh milk.

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