by Anne Carter
New Recipe
Course: Breakfast Cuisine: American Prep Time: 3minutes Cook Time: 20minutes Total Time: 23minutes Calories: 241kcal
–Medium Saucepan – Wooden Spoon – Measuring Cups – Mixing Bowl – Ladle
– 12 fluid ounces 1can evaporated milk – ½ cup cocoa powder – ½ cup sugar – add more if needed – 1 cup glutinous/sticky rice – 4 cups water
1. Boil 3 cups of water in a pot over high heat. 2. Add glutinous rice and cook for 5 minutes, stirring occasionally.
1. Boil 3 cups of water in a pot over high heat. 2. Add glutinous rice and cook for 5 minutes, stirring occasionally.
3. Dissolve cocoa powder in 1 cup of warm water until smooth. 4. Pour the cocoa mixture into the pot with rice and cook until thickened.
5. Reduce heat to medium-low, add sugar, and stir occasionally to prevent sticking. 6. Adjust consistency with water if needed. Remove from heat when rice is cooked to desired texture. 7. Serve Champorado in bowls and top with evaporated milk.