How To Cook Champorado Using Leftover Rice - How To Cook
Champorado Recipe (Filipino Chocolate Rice Porridge) The Unlikely Baker
How To Cook Champorado Using Leftover Rice - How To Cook. Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Stir once in a while and cook until rice is tender.
Champorado Recipe (Filipino Chocolate Rice Porridge) The Unlikely Baker
Please note that even after cooking, the glutinous rice will continue to expand and absorb the liquid. Using the same cup, add 8 cups of water. It's an easy tweak that doesn't require much thinking. Rice should be soft and porridge will thicken. Add the thick coconut milk to the mixture and stir to combine. Reduce heat to a simmer. Deep fry the rice balls until golden and crispy. Cover with a lid and bring to a simmer. In a pot, combine red rice, glutinous rice, and water. Just grab a dark chocolate bar or two, add it in, and boom!
In a pot, combine red rice, glutinous rice, and water. Stir rice every 3 minutes or so. I boil a bit more than 5 cups so i can use the leftover for my cocoa paste. In a mixing bowl add leftover rice and water. It's an easy tweak that doesn't require much thinking. Place the water, rice and a pinch of salt in a small saucepan over medium heat. 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. Lower heat and simmer until rice is soft. Simmer until rice is tender. Stir once in a while and cook until rice is tender. Just grab a dark chocolate bar or two, add it in, and boom!
