Sweet and Decadent Champorado

rice 3  The rainy season is upon Manila and I can’t think of a better way to pass a cold rainy afternoon than by eating a hot bowlful of warm, creamy rice pudding flavored with rich, dark chocolate. It looks like it is time for another kitchen adventure!!

The recipe is super easy to make and will be ready in no time… Well probably 30 minutes or so because as you know, good stuff are always worth the wait. 🙂

The best part in making this recipe, which Filipinos call as Champorado, is that it is very forgiving. It doesn’t need any technical know how to make it. Hoorah!

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The first thing to do is to get a cupful of polished white rice and place it into my sauce pan. Glutinous type of rice is the best. You’ll recognize it since the grains are round-ish and opaque whereas the less glutinous ones are very elongated and  of a translucent white color.

Simply put everything together in a saucepan and not long after, the aroma of that sweet and delicious chocolate will fill your kitchen. Don’t worry. It won’t take long until the rice soaks up the hot chocolate. A few minutes after that, you’ll be helping yourself to a really yummy bowlful of rice pudding.

If your cocoa turns out too acidic, add a tiny little bit of butter into the Champorado to cancel out the acidity. It worked like magic.

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Once the rice has reached a pudding-like consistency which should take about 30 minutes, your decadent snack is ready to serve. Simply serve it in a bowl (or in our case, on a plate) and add some milk to make your rice pudding even yummier.

Savor the sweet and chocolatey taste of the rice pudding as it sits on your tongue. The smooth and creamy texture gliding past your palate creates a truly decadent food experience.

Descriptions aren’t worth much compared to the actual thing. So here goes the recipe which is so easy to re-create in your own kitchen.

 

Champorado (Chocolate-flavored Rice Pudding)

3/4 cup polished white rice
3 3/4 cup water
3/4 cup cocoa
3/4 cup sugar
milk

1) Place the rice in a sauce pan and rinse it in water until the water runs clear. Add in the water for cooking and bring to boil over medium heat.
2) Add some hot water to the cocoa until it dissolves. Add to the rice mixture immediately.
3) Lower the heat to medium-low and occasionally stir the mixture as it boils. Continue boiling until the rice reaches a pudding-like consistency. (About 30 minutes) Mix in the sugar. Add salt to taste.
4) Serve in individual bowls and top with some milk.

Serves 4 persons.

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