Spicy World Pure Jasmine Rice From

Champorado or chocolate-flavored rice porridge is a bestloved breakfast amid Filipinos, in particular for families with kids. I haven’t met a child who don’t like chocolates and that explains why champorado is very famous in closely all households in the country.

I do not forget passing a may of evaporated milk around the table way back when I was a little girl. And my sisters and I would undertake to beat each other out with the designs we make using the milk on top of our bowls of hot champorado. Papa and Mama would judge our designs and we would all be declared winners in our own right. How carefree life was back then.

Going back to cooking, there are assorted champorado mixes available in the market today where you only have to pour hot water and leave it to cook for five minutes or so and your breakfast is ready. But for me not one thing beats this special champorado recipe made even richer with the addition of coconut milk. And in my experience, coconut milk has never failed me in the numerous recipes that I’ve tried. Go in front and taste the difference.

Ingredients:

• 1 cup malagkit rice
• 3 cups thin coconut milk or water
• 1 cup sugar
• 1 cup pure thick coconut milk
• 2 tablespoons cocoa powder or 2 squares pure chocolate
• Pinch of salt

Cooking Procedure:

• Wash rice well and drain. Place in a pot or saucepan with 3 cups thin coconut milk or water. Cover and boil for when it comes to 10 minutes. To prevent scorching, stir once in a while.
• Mix the cocoa powder or grated chocolate with the sugar and add to mixture with a pinch of salt. Cover and grant simmering until the rice is cooked. Stir mixture once in a while. Add the thick coconut milk just before removing from the heat.
• Can be served hot or cold.

Spicy World Pure Jasmine Rice From Image

Spicy World Pure Jasmine Rice From Picture

Spicy World Pure Jasmine Rice From Image

Spicy World Pure Jasmine Rice From Image

Spicy World Pure Jasmine Rice From Photo

Spicy World Pure Jasmine Rice From Picture