Wednesday, August 25, 2010

CHAMPORADO or HOT CHOCOLATE RICE

CHAMPORADO or HOT CHOCOLATE RICE

INGREDIENTS:

2 cups sticky rice

10 cups water

6 tablespoons cocoa powder

2 cups brown sugar or muscovado sugar

2 cups evaporated milk


PROCEDURE:


· Rinse well the sticky rice and drain.

· Add the cocoa powder and the water. Bring to the boil.

· Mix well, add the sugar and the milk.

· Place each serving into a bowl. Ready to serve.

· Serve hot or cold.

MORE TIPS:

- Champorado or Hot Chocolate Rice is a native Filipino dish (Philippines, Asia).

- Perfectly matches fried dry fish (tuyo).

- Best for miriendas or during snack time. Also best during cold and rainy seasons.

- It can be served with more fresh or evaporated milk and condensed milk as topping.

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