How To Cook Champorado Using Ricoa - How To Cook

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How To Cook Champorado Using Ricoa - How To Cook. Or, cook a bit longer if you prefer it on the dry side. Place over high heat then wait for water to boil.

In a small bowl, dilute the cocoa powder with ½ cup water, then add it to the rice. Add the brown sugar and stir until the sugar is. Boil, stirring constantly until the glutinous rice is cooked. Cook over low heat, stirring often, until rice is. Pin the champorado recipe for future reference: In a pot, pour the water and bring to boil. You may add the sugar while cooking or just add it once served. I like mine with cheese and powdered milk. All images and text ©the little epicurean Add more water if needed to loosen the champorado up.

Serve with toppings of choice. ( log out / for the chocolate, i used cacao de davao’s which i picked up while on vacation in davao city. Gradually add a tablespoon at a time of sugar until you achieved your desired sweetness. Serve with toppings of choice. You can add the milk later when serving in bowls. Remove from heat and add piloncillo; Let rest until sugar is dissolved, about 5 minutes more. Add shaved or chopped chocolate. Using the same cup, add 8 cups of water. Or if your rice cooker has a porridge setting, match the water added to the line. It is basically hot chocolate with rice!

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