Ingredients with Measurements:
- 1 cup glutinous rice
- 1/2 cup roasted rice
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 4 cups water
- 1/2 cup evaporated milk
- Pinch of salt
Special equipment needed:
- Oven
- Baking sheet
- Blender
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Rinse the glutinous rice and place it in a pot with 4 cups of water. Bring to a boil and then reduce heat to low. Simmer for 20-25 minutes or until the rice is cooked and the water has been absorbed.
3. Spread the roasted rice on a baking sheet and bake for 10-15 minutes or until golden brown. Remove from the oven and let it cool.
4. In a blender, grind the roasted rice until it becomes a fine powder.
5. Add the cocoa powder, sugar, and salt to the pot with the cooked rice. Mix well.
6. Add the evaporated milk and mix until well combined.
7. Add the roasted rice powder to the pot and mix well.
8. Cook the mixture over medium heat, stirring constantly, until it thickens and becomes a porridge-like consistency.
9. Serve hot with additional evaporated milk and sugar, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 5g
Carbohydrates: 60g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice.
- Unsweetened cocoa powder can be used instead of sweetened cocoa powder.
- Brown sugar or honey can be used instead of white sugar.
- Soy milk or almond milk can be used instead of evaporated milk.
Variations:
- Add sliced bananas or strawberries as a topping.
- Use coconut milk instead of evaporated milk for a creamier texture.
- Add a dash of cinnamon or nutmeg for a spiced flavor.
Tips and tricks:
- Stir the mixture constantly to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness to your liking by adding more or less sugar.
- Roasting the rice adds a nutty flavor to the dish.
Storage instructions:
Leftover champorado can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the champorado in a pot over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve the champorado in bowls with a drizzle of evaporated milk on top.
Garnishes:
- Sliced bananas or strawberries
- Chopped nuts, such as almonds or cashews
- Whipped cream
Pairings:
- Fried or scrambled eggs
- Bacon or sausage
- Toast or pandesal (Filipino bread)
Suggested side dishes:
- Tuyo (dried fish)
- Longganisa (Filipino sausage)
- Fresh fruit, such as mango or pineapple
Troubleshooting advice:
- If the champorado is too thick, add more water or milk to thin it out.
- If the champorado is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Champorado is a traditional Filipino breakfast dish that is made with rice and cocoa powder. It is often served with evaporated milk and sugar.
Flavor profiles:
- Sweet
- Chocolatey
- Nutty (from the roasted rice)
Serving suggestions:
Serve the champorado for breakfast or as a dessert after dinner.
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Region: Philippine