How To Cook Champorado Using Leftover Rice - How To Cook
Champorado Recipe (Filipino Chocolate Rice Porridge) The Unlikely Baker
How To Cook Champorado Using Leftover Rice - How To Cook. Reduce heat to a simmer. In a pot, combine red rice, glutinous rice, and water.
Champorado Recipe (Filipino Chocolate Rice Porridge) The Unlikely Baker
Just grab a dark chocolate bar or two, add it in, and boom! Stir rice every 3 minutes or so. Champorado will become thick as the rice expands and if you are not stirring, it will spit and sputter so be careful. Cover with a lid and bring to a simmer. Bring the mixture to a slow simmer. Add more water if needed to loosen the champorado up. Keep the leftover in an airtight container for up to 3 days in the. Rice absorbs liquid once it has been removed from the heat so factor that in. Cover the rice and water and over high heat let it boil for 8 to 10 minutes. Add the chocolate, cocoa, and sugar.
Stir the cocoa powder, sugar, and salt into the rice; It was delicious, even cold before i baked. Some people like soupy champorado. My kids prefer it chunky because they like to drown their champorado in milk at the table, so i cook mine a little longer until more water is absorbed. It's an easy tweak that doesn't require much thinking. Wash glutinous or sticky rice and transfer to instant pot. Add the thick coconut milk to the mixture and stir to combine. Add more water and keep on stirring if the porridge gets too thick and the rice is not yet cooked. Serve with milk, sugar, and shredded tuyo flakes. In a mixing bowl add leftover rice and water. Keep the leftover in an airtight container for up to 3 days in the.
