My New Recipe: Very Chocolatey Rice Pudding

My talent in cooking started working again. I got the urge to open the Wikipedia page yesterday and browse about rice pudding recipes all over the world. I fell into a carousel of rice with milk, chocolate, and other sweeteners. It reminded me of "Champorado", a chocolatey rice pudding native of the Philippines usually eaten in the morning for breakfast.

After work, I went straight to Robinson's to get glutinous rice, cooking milk, and sweetened cocoa from the grocery.

Emily, an officemate, dropped by our place to have a taste of my version of "Champorado". My babe also liked the taste. This is my first time cooking a really yummy, mouth-watering "Champorado", so I am sharing it to everybody. The following is my recipe.


Ingredients:
1 cup glutinous rice
1/2 cup RICOA sweetened cocoa
1/4 cup MILO or any chocolate powder
1 cup fresh milk or coco milk
1/4 cup sugar
a pinch of salt
1/2 cup ALASKA evaporated milk
4 cups water to boil the rice
1/4 cup water to melt the cocoa

Here's how:
Wash the rice. In a cooking pot, combine rice, water, and fresh milk then bring to boil while stirring constantly. Mix the sweetened cocoa and chocolate powder in the remaining water then add to the rice mixture. Add sugar and a pinch of salt to taste.

Cook until thick. Serve in a bowl topped with evaporated milk.


Good for 6 servings.