How To Cook Champorado Using Leftover Rice - How To Cook

Yummy Chocolatey Champorado Foxy Folksy

How To Cook Champorado Using Leftover Rice - How To Cook. In a mixing bowl add leftover rice and water. In pot, add water and glutinous rice.

It is cooked when the rice has fully expanded and has turned mushy soft. In a separate medium bowl, combine the eggs, sugar, and vanilla. In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Cooked rice, canned or frozen corn, and green onions are mixed with a little dairy to create a creamy, versatile casserole that your whole family will enjoy. Using the back of spoon or potato masher mash the rice. A deep dark chocolate bowl of rice that you can serve swirled with as much condensed milk as you like. If you're of that bent, add more water to boil. Please note that even after cooking, the glutinous rice will continue to expand and absorb the liquid. Stir the cocoa powder, sugar, and salt into the rice; Champorado will become thick as the rice expands and if you are not stirring, it will spit and sputter so be careful.

The porridge will also have a homogenous consistency (or not watery). Add more water and keep on stirring if the porridge gets too thick and the rice is not yet cooked. Once it has boiled, lower the heat and bring to a simmer. Deep fry the rice balls until golden and crispy. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Serve in bowl with evaporated milk on top. 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. Simmer until rice is tender. Add the thick coconut milk to the mixture and stir to combine. Rice should be soft and porridge will thicken. Champorado will become thick as the rice expands and if you are not stirring, it will spit and sputter so be careful.