Another Filipino comfort food, champorado is among those which I enjoyed not only during cold days in the Philippines, but also during the warm days as snack.
Would you believe that it was my first time to cook this from scratch? In the PI, there were mixes ready to cook. Now, I am just too glad to have the resources I need on the net, not only from recipes already posted, but also from my fellow food bloggers who have proved to be jewels in the cyberspace.
1 cup glutinous rice
5 cups water(up to 6, depending on the consistency you prefer)
1/2 cup unsweetened cocoa powder
1/2 to 3/4 cup sugar
1/8 tsp vanilla extract
some evaporated milk
Cook rice in a medium saucepan with water on low heat, stirring constantly to avoid scorching. When rice is transparent, add cocoa powder (may add some more depending on how chocolatey you want it to be), sugar and vanilla extract and cook for several minutes more, until rice is soft. Adjust sugar according to taste. Serve in bowls with swirls of evaporated milk on top.
I was excited to let my hubby try it, for he is one chocoholic. I was hoping it would be another Filipino food that he would like, but....I was disappointed with his reaction...
However, I found a kind of rice that is cooked somewhat like fried rice that my hubby likes. Actually, he was the one who pointed it to me when we were grocery shopping. He said I should try it. I did. Everyone, including my boys, liked it. I will post about it some time later...
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!