This recipe does not describe the traditional way of cooking Filipino champorado. This is a salvage operation to make good use of leftover rice. I used Japanese rice but the procedure given below will work for any short or medium-grain rice.
Course Breakfast, Snack
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Connie Veneracion
2cupsmilk(I used full fat)
2cupscold cooked rice(short or medium-grain rice only!)
100 to 150gramsdark chocolatechopped (see notes after the recipe)
4tablespoonsmilk chocolate morsels
Spread the walnuts in an oil-free pan and sprinkle with salt. Toast, shaking the pan occasionally, until aromatic. Set aside.
Pour the milk into a sauce pan and crumble the cold rice directly into the milk. Add a generous pinch of salt.
Heat the milk and rice slowly, keeping the stove on the lowest setting.
When the milk and rice are simmering, add the dark chocolate and stir. Cook, still over low heat with occasional stirring, until the chocolate is completely melted.
Ladle the cooked champorado into four bowls. Sprinkle with milk chocolate morsels and salted toasted walnuts. Serve at once.
I used sweetened dark chocolate. If using unsweetened, add sugar to suit your taste.
Double Chocolate Champorado printed from for personal use only. Not for republication nor distribution.