July 10, 2016
Breakfast, Rice, White Rice,
Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Vegetarian, Chocolate, Kosher Dairy more
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"Champoado is traditionally served at breakfast, sometimes along with a salty dry fish (such as daing or dilis) for that sweet and salty combo. This recipe doesn't use a lot of sugar in the cooking process, so for those who don't like it too sweet can have it that way and others can add more sugar at the table. It is usually topped with some type of dairy product; milk, evaporated milk, heavy cream, but that is up to each person.
Recipe from: Crispy Waffle blogspot by Sheryl Cababa"
In a medium saucepan, combine the rice, sugar, salt and water. Bring to a boil over medium-high heat.
Give it a stir and lower heat to medium low and simmer, covered for 15 minutes. Every few minutes, give it a stir. It may cook faster than 15 minutes; basically, you are looking for it to be thick, and the rice to be cooked through, not gritty in the middle. (I definitely check it at the 10 minute mark; lots of times it takes about 12 minutes to cook through.)
While the rice is cooking, whisk the 1/4 cup boiling water into the cocoa powder in a small bowl. When it’s cooled a bit, whisk in the vanilla.
Once the rice is cooked, whisk the cocoa mixture into the rice mixture. Cook, uncovered, over medium low for another 5 minutes until the cocoa has absorbed into the porridge.
Serve with sugar and milk, evaporated milk, condensed milk, half and half, heavy cream crème fraiche, or whatever dairy product you like best. You’re the boss!
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Made for your Football Pool win - Not sure how I missed this tasty gem during the Quest. It's such an easy-fix. I did opt to add extra sugar (to please Siggi) as allowed by the intro. IMHO this works equally well as dessert in our culture as it does as a traditional Filipino breakfast. Siggi had the nerve to say he was glad I lost the Pool this past weekend. Thx for sharing this recipe. :-)