Champorado is popular filipino recipe that we usually prepare for breakfast, I remember that when I was a small kid my mother usually cook champorado as a breakfast whenever there is a typhoon which really increase my appetite. Basically champorado is a Filipino chocolate rice, it is sweet chocolate glutinous rice porridge (malagkit rice) flavor with cocoa (chocolate) powder, it is best complimented with tuyo or daing (dried fish). Here how I prepare champurrado filipino choco rice recipe.
Champorado Ingredient:
1/4 kg glutinous rice
1 cup rice
1 small cup of cocoa powder
1/2 cup white sugar
1 1/2 litre of water
Condensed
How to Make Champorado:
In a casserole, bring to boil 1 /2 litter of water. Add glutinous rice and bring to boil again, dissolve cocoa powder in a cup of water and pour in casserole while stirring. Stir champorado from time to time to avoid porridge rice from curding and burning for 15 minute, add sugar and continue stirring for 5-10 minute or until porridge rice is cook. Serve hot with a swirl of condensed milk at the top, served champorado with tuyo or daing as a side dish, enjoy.
Champorado Ingredient:
1/4 kg glutinous rice
1 cup rice
1 small cup of cocoa powder
1/2 cup white sugar
1 1/2 litre of water
Condensed
How to Make Champorado:
In a casserole, bring to boil 1 /2 litter of water. Add glutinous rice and bring to boil again, dissolve cocoa powder in a cup of water and pour in casserole while stirring. Stir champorado from time to time to avoid porridge rice from curding and burning for 15 minute, add sugar and continue stirring for 5-10 minute or until porridge rice is cook. Serve hot with a swirl of condensed milk at the top, served champorado with tuyo or daing as a side dish, enjoy.
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