Champorado Filipino Chocolate Rice Porridgepudding Recipes

CHAMPORADO

Steps:

• Cook 2 cups of rice with 2 cups water in a rice cooker.
• Boil 3-4 cups of water then add cooked rice to make porridge, stir every 2 min.
• After 10 min. add brown sugar and 8 pcs of Tablea.
• Stir until the Tablea is dissolved and the consistency thickens.
• Simmer for another 3 min and it's done!
• Serve in bowls topped with condensed milk, add sugar if desired.

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.

CHAMPORADO (FILIPINO CHOCOLATE RICE PORRIDGE/PUDDING)

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.