Today, I prepared another recipe for the cold season is coming. Introducing the sweet chocolate rice porridge good as snacks together with your family.
Rice porridge also known as champorado (Spanish word) is a sweet chocolate rice porridge in Filipino cuisine. It is made up of rice or you can also use glutinous rice if you want your rice porridge to be sticky. It is a Filipino well known recipe made from tablea or cocoa and rice served with evaporated milk. You can also serve this champorado as a popular breakfast and also an afternoon snack for an energy boost. I could remember when we were children, my mother usually cooked and prepared champorado in the afternoon for our snacks from school. Sometimes, she also prepared it during breakfast when I was on my primary years. We were so happy back then when my mama prepared snacks when we got from school because its so hungry specially we have to walked 3 kilometers from house to school and vice versa on afternoon. Others, also prefer eating champorado along with dried salted fish or tuyo. But I haven't tried it yet cause in my mind its something weird a sweet rice porridge partnered with salted fish? hehe. Another way I enjoy eating champorado is adding an evaporated milk on top of it on a plate and mix it thoroughly before eating and its very delicious. I can't resist to have a second serve on it every time we have champorado.
Now let's go to the preparation.
Ingredients:
3 cups rice
8 cups water
3 pieces pure tablea made of cacao
4 packs tablea powder
half can evaporated milk
2 cups brown sugar
Procedure:
Wash the rice. Then add the water and bring it to boil.
(washing the rice and adding it with water and bring to boil)
If it boils, add the tablea and the brown sugar. Stir gradually and wait for the rice to cook to make it sticky mixture.
(add the crush tablea)
(adding the 5 packs tablea powder)
(add the brown sugar, you can also add more if you want to make it sweet)
(It's ready)
Serve hot with evaporated milk on top of it.
(adding evaporated milk on top of it)
Thanks for dropping by and reading my recipe. Have a try with this also.
Note: Photos were mine and some are edited on Canva.
Sincerely,
daileen23