Philippine Chocolate Rice Recipes

CHAMPORADO

Steps:

• Combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot.
• Stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.

CHAMPORADO (CHOCOLATE RICE PUDDING)

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.

FILIPINO FRIED RICE

Steps:

• In a wok fry bacon until crisp. Drain well.
• Re-heat wok.
• Add the pepper, onion, cabbage, carrots and garlic. Stir-fry 3 minutes.
• Add pork. Cook 1 minute.
• Add rice. Cook 1 minute.
• stir in peas and soy sauce. Cook 30 seconds.

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.

POMEGRANATE BAKED RICE AND ONIONS WITH DILL

Steps:

• Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish.
• Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside.
• In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions.
• In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer.
• Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth.
• Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions.
• In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice.
• Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.