Champorado

This is my first published post contributed by my eldest daughter Jenin and her groupmates…
Great job kids!!! Keep it up and continue your passion on cooking!!! -Cookonboard.

Our team of Junior Master Chef wannabe’s namely;  Jenin, Jensen, Eana, Bianca, Nash and Adrianne of Grade 5- Integrity had  given a task by Ms. Inocencio to cook Champorado. We know nothing about to do it but our spirits are high and we’re pretty sure that will  have a ton of fun preparing it.
Champado  is an all time favourite Filipino choco rice porridge that is best eaten with fried TUYO {Dried fish herring} as a perfect complement for breakfast or anytime on a rainy days.

Champorado with evaporated milk toppings. Photo by; Gr.5 Integrity EPP-Students
Champorado with evaporated milk toppings.
Photo by; Gr.5 Integrity EPP-Students

Now on with the cooking…

CHAMPORADO

Prep. time: 5 minutes

Cooking time: 25 minutes

Difficulty: Very Easy

Makes; 8 cups of delicious Choco Rice Porridge

Good for 12 students

You will need;

2 cups uncooked sticky rice (Malagkit)

4 liters water

1/2 cup  (100grms) cocoa powder, dissolved in 1cup hot water.

1/2 cup (8 Tablespoons) sugar

1 can (180ml) evaporated milk, for topping

Kitchen equipmet that we use;

*Measuring cups

*Mixing bowls

*Whisk or dinner fork

*Cooking pot 5 liters capacity

*Serving bowls

Direction;

Place uncooked sticky or white rice on a mixing bowl, rinse with clean water. Drain and discard rice washing. Transfer washed rice into the cooking pot. Add the 4 liters water, cover  and place on a very high heat. Bring it to a boil, transfer heat to medium and simmer until rice is cooked and very soft, about 20 minutes.
Reduce heat to very low and pour in the cocoa mixture and sugar, stir to mix properly. Transfer to serving bowls and serve hot with evaporated milk for toppings.
Enjoy your meal!!!

Here’s how we do it;

Gather all required ingredients and kitchen tools.
Gather all required ingredients and kitchen tools.
Wash uncooked white rice with clean water.
Place uncooked sticky or white rice on a mixing bowl, rinse with clean water. Drain and discard rice washing. Transfer washed rice into the cooking pot.
Add the 4 liters water, cover and place on a very high heat.
Add the 4 liters water, cover and place on a very high heat.
Bring it to a boil, transfer heat to medium.
Bring it to a boil, transfer heat to medium.

Simmer until rice is cooked and very soft, about 20 minutes.
Simmer until rice is cooked and very soft, about 20 minutes.

Reduce heat to very low and pour in the cocoa mixture and sugar, stir to mix properly.
Reduce heat to very low and pour in the cocoa mixture and sugar, stir to mix properly.
Transfer to serving bowls and serve hot with evaporated milk for toppings.
Transfer to serving bowls and serve hot with evaporated milk for toppings.
Our group enjoy our Hot Champorado.
Our group enjoy our Hot Champorado.

ENJOY YOUR MEALL !!!