Dessert recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4517854

Champorado (Chocolate Rice Porridge)

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the Philippines

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4517854

License: CC BY-SA 4.0 · Wikibooks contributors

#filipino #medium difficulty #recipes for dessert #recipes for porridge #recipes using cocoa powder #recipes using evaporated milk #recipes using granulated sugar #recipes using rice #recipes with images #recipes without cooking time #recipes without servings
Dessert

Ingredients

Scale
  • ½ kg glutinous rice
  • Water (about 4–6 times the rice volume)
  • ½ kg white granulated sugar
  • 2 spoons cocoa powder
  • 1 can (12 oz) evaporated milk

Directions

  1. Wash the rice twice.
  2. Combine the rice and water in a pot. Place the pot over medium heat, cover, and bring to a boil.
  3. Uncover the pot and stir in the sugar and cocoa powder until well mixed.
  4. Simmer over low heat, stirring regularly, until the rice is cooked and the porridge is thickened as desired.
  5. Stir in the evaporated milk and serve.

Notes

Sometimes champorado tastes good when eaten with salted fish.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.