Recipe for cooking champorado
Recipes from Oceania and the Philippines :: Oceania and Filipino Desserts
1 c. glutinous (sweet/sticky) rice 2 1/2 (two and a half) c. water 1/2 c. (more or less to taste) unsweetened cocoa 1/2 c. (more or less to taste) sugar 1/8 tsp. vanilla extract Sweetened condensed milk Cook rice in a med.-size saucepan with water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla extract. Serve in bowls with swirls of sweet condensed milk on top. Serves 4
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