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Description Edit

This classic Philippine dessert starts with authentic rice, chocolate, milk, and sugar, and has a fresh, high hint of vanilla.

Champorado

Champorado

Ingredients Edit

Directions Edit

  1. Wash the white, glutinous rice and drain.
  2. Cook rice in a moderate-sized saucepan with 2 ½ cups water. Just stir constantly.
  3. When rice is ready, then it should be somewhat transparent, so just add the cocoa, white or brown sugar, and vanilla.
  4. Serve in bowls with the fresh swirls of sweet condensed milk on top.

See also Edit

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