Champorado Filipino Chocolate Rice Porridgepudding Recipes
CHAMPORADO
Steps:
- In a deep pot over medium heat, add water and bring to a boil.
- Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
- Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency.
- Add sugar and continue to cook, stirring regularly, until dissolved.
- Ladle onto bowls, drizzle with evaporated milk and serve hot.
CHAMPORADO (CHOCOLATE RICE PUDDING)
This is a favorite Filipino recipe. My dad used to make it for me all the time growing up. A variation can be done by adding some peanut butter (creamy or chunky). It's like eating a Peanut Butter Cup for breakfast! You can use the condensed milk. Personally, I prefer to use regular milk (I usually use 2% or less). The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal." It can be eaten as a snack or dessert as well. Sweet rice can be found in most Asian aisles of a grocery store. However, if they don't have it there you can find it at an Asian supermarket. It is sold in 1lb. & 5lb. bags. If you have trouble finding it, just ask a clerk. They're generally very helpful :-)
Provided by VKuuipo Bridges
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook Rice in a medium-size saucepan with water.
- Stir constantly.
- When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
- Add the balance of ingredients except milk.
- Serve in bowls with swirls of milk on top.
Nutrition Facts : Calories 292.8, Fat 1.7, SaturatedFat 0.9, Sodium 10.2, Carbohydrate 69, Fiber 4.9, Sugar 25.1, Protein 5.3
CHAMPORADO (FILIPINO CHOCOLATE RICE PORRIDGE/PUDDING)
From Manila Spoon. A classic Filipino breakfast, this version is a little richer than the usual champorado. You may serve it more as a dessert rather than as breakfast. The rice used is malagkit, which is a sweet glutinous or sticky rice. Unfortunately, this site will not accept that as an ingredient. Instead of just using water to cook the rice, this uses a combination of coconut milk and fresh 2% milk. Evaporated milk, which is more readily available in the Philippines, is fine too. If you wish to have this for breakfast, use only half of the coconut milk plus some water as stated in the recipe. But if it will be used as dessert, then go ahead and use the entire can and leave out the water for a much creamier version. Traditionally, it is eaten as breakfast with dried salted fish.
Provided by JackieOhNo
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer.
- Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook. It doesn't cook as fast as regular rice.
- When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached. See below. I prefer a thicker porridge rather than a watery one.
- Add the sugar and mix it inches Try the champorado and adjust the taste to your liking.
- Serve in individual bowls with additional milk on the side.
Nutrition Facts : Calories 358.1, Fat 11.7, SaturatedFat 9.6, Cholesterol 6.9, Sodium 51.6, Carbohydrate 58.7, Fiber 3.1, Sugar 16.9, Protein 7.9
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- Combine rice, water, and salt in a heavy bottom sauce pot. Set over medium-high heat and bring to a boil.
- Reduce heat to a simmer. Stir rice every 3 minutes or so. Continue to heat uncovered for 15-20 minutes until is rice is cooked through. Rice should be soft and porridge will thicken.
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