Wednesday, September 3, 2008

Champorado Recipe (Chocolate Rice Pudding)

My daughter likes Champorado with lots of evaporated milk on top. Sometimes she make request of it for breakfast so if there is no stock or enough time to cook I usually buy it in the neighborhood. My girl is quite picky on the taste. She wants more cocoa and all the rice must be softened plus evaporated milk all over it, LOL.


  • 1 cup glutinous (sweet/sticky) rice
  • 1/2 cup (more or less to taste) sugar
  • 1/8 tsp. vanilla extract
  • 1/2 cup (more or less to taste) unsweetened cocoa
  • 2 1/2 cups water
  • evaporated milk for toppings

Cooking procedures:

In a medium sized saucepan, cook glutinous rice with 2 1/2 cups water. Stir continually. When rice appears to be somewhat transparent, add cocoa, sugar and vanilla. Continue stirring for 3 minutes. Serve in bowls with swirls of evaporated milk on top.


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