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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Champorado (chocolate rice) Recipe

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This recipe for Champorado (chocolate rice) is from The Willis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Sweet Rice Short Grain (can be found at Oriental Markets)
2 cups water (to start)
2 tbsp cocoa powder
2 tbsp sugar
sugar and Evaporated Milk to taste
Directions:
Directions:
Boil rice in water. Stir constantly. Continue to add more water as needed to keep it creamy and to keep it from sticking. Boil until rice is tender and no longer white. (translucent) Remove rice from heat. Stir in cocoa and sugar.

When serving (like oatmeal) add sugar and evaporated milk to taste. Regular milk can be used but it tends to be runny unlike the creamy evaporated milk.
Personal Notes:
Personal Notes:
This recipe is from Domingo's Mom, Pacita Garcia. Alot of the grandkids like this because it is a sweet breakfast treat.

 

 

 

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