How to Make Champorado
Soak and strain 1 cup of sticky rice in cold water., Fill a pot with 5 cups of water and bring to a boil., Add the sticky rice to your pot of water., Let the rice cook for 15 minutes while constantly stirring., Add 1/3rd of a cup of cocoa powder to...
Step-by-Step Guide
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Step 1: Soak and strain 1 cup of sticky rice in cold water.
Soak 1 cup of rice through cold water in a bowl.
Drain your rice through a colander or fine mesh strainer after you soak it for 5 to 10 minutes.
Soaking sticky rice allows the grains to expand and helps with cooking times. -
Step 2: Fill a pot with 5 cups of water and bring to a boil.
Place your pot filled with water onto your stove-top and set it to high.Allow the water to come to a rolling boil before putting your rice in the pot.
If you want a thicker champorado, add less water to the mixture., Add your soaked rice to the pot of boiling water.
Allow the water to come to a full boil again before reducing it to a simmer.
Do not keep your stove on high.
You can burn your rice this way., When you stir the pot, you’re preventing the sticky rice from sticking to the sides of the pot, where it can easily burn.
Remember to stir the pot consistently to prevent this from happening.The rice should be finished when it has absorbed most of the water.Taste your rice to make sure the grains are not hard. , Mix in 1/3rd of a cup of cocoa powder to your pot and allow the champorado to thicken.
Make sure to continue stirring so that you can dissolve all the cocoa powder in your pot. , Adding in full pieces of chopped chocolate and ½ cup of brown sugar will sweeten your champorado.
You can use chocolate chips as an alternative to chocolate bars., Continue to stir your champorado until all the solid pieces of chocolate are dissolved.
Your champorado should have a texture like porridge., Adding milk to your champorado will give it a watery consistency.
Add more milk if you think the texture is too thick.
Using condensed canned milk is the traditional way to make it, but you can substitute it with whatever milk you prefer. -
Step 3: Add the sticky rice to your pot of water.
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Step 4: Let the rice cook for 15 minutes while constantly stirring.
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Step 5: Add 1/3rd of a cup of cocoa powder to your rice.
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Step 6: Add 2 ounces of chopped chocolate and a ½ cup of brown sugar.
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Step 7: Stir until you dissolve the solid pieces of chocolate.
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Step 8: Drizzle condensed or low-fat milk on the top.
Detailed Guide
Soak 1 cup of rice through cold water in a bowl.
Drain your rice through a colander or fine mesh strainer after you soak it for 5 to 10 minutes.
Soaking sticky rice allows the grains to expand and helps with cooking times.
Place your pot filled with water onto your stove-top and set it to high.Allow the water to come to a rolling boil before putting your rice in the pot.
If you want a thicker champorado, add less water to the mixture., Add your soaked rice to the pot of boiling water.
Allow the water to come to a full boil again before reducing it to a simmer.
Do not keep your stove on high.
You can burn your rice this way., When you stir the pot, you’re preventing the sticky rice from sticking to the sides of the pot, where it can easily burn.
Remember to stir the pot consistently to prevent this from happening.The rice should be finished when it has absorbed most of the water.Taste your rice to make sure the grains are not hard. , Mix in 1/3rd of a cup of cocoa powder to your pot and allow the champorado to thicken.
Make sure to continue stirring so that you can dissolve all the cocoa powder in your pot. , Adding in full pieces of chopped chocolate and ½ cup of brown sugar will sweeten your champorado.
You can use chocolate chips as an alternative to chocolate bars., Continue to stir your champorado until all the solid pieces of chocolate are dissolved.
Your champorado should have a texture like porridge., Adding milk to your champorado will give it a watery consistency.
Add more milk if you think the texture is too thick.
Using condensed canned milk is the traditional way to make it, but you can substitute it with whatever milk you prefer.
About the Author
Stephanie Roberts
Specializes in breaking down complex creative arts topics into simple steps.
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