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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer. | 2. Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook. It doesn't cook as fast as regular rice. | 3. When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached. See below. I prefer a thicker porridge rather than a watery one. | 4. Add the sugar and mix it inches Try the champorado and adjust the taste to your liking. | 5. Serve in individual bowls with additional milk on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sticky rice	1	cup		-	-	-	-
milk	12	ounces	low-fat evaporated	414.0	9.972000000000001	4.122	42.912
coconut milk	3/4	cup		414.0	9.972000000000001	4.122	42.912
water	3/4	cup		0.0	0.0	0.0	0.0
cocoa powder	1/4 - 1/3	cup	unsweetened	0.0	0.0	0.0	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.