How To Cook Champorado Using Leftover Rice - How To Cook
Champorado
How To Cook Champorado Using Leftover Rice - How To Cook. It's an easy tweak that doesn't require much thinking. Cover the rice and water and over high heat let it boil for 8 to 10 minutes.
Champorado
Bring to a boil, around 5 minutes. Add the thick coconut milk to the mixture and stir to combine. Add milk and serve hot. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Lower heat to medium and stir rice to prevent from burning or sticking to. Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Cover the rice and water and over high heat let it boil for 8 to 10 minutes. Reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. 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. It was delicious, even cold before i baked. Add the remaining ingredients except for oil and mix well until all ingredients combine. Add more water if needed to loosen the champorado up. In a separate medium bowl, combine the eggs, sugar, and vanilla. When rice is ready, add the cocoa mixture, and sugar. Cover with a lid and bring to a simmer. Deep fry the rice balls until golden and crispy. Example in my picture below, i used 2 rice cooker cups of uncooked rice so i added water up to the porridge 2 cups water line. Cover the rice and water and over high heat let it boil for 8 to 10 minutes. A deep dark chocolate bowl of rice that you can serve swirled with as much condensed milk as you like.
