Easy Champorado Recipe is a chocolate rice pudding variation that uses pure chocolate

known as tablea. You will find this real simple and quick.

I like to have champorado for breakfast. I grew-up adding powdered full cream milk in it

instead of condensed milk. However, I learned to adapt condensed milk after a while. Did

you know that this is best paired with tuyo? I know a lot of people who like the combination.

I prepared this champorado recipe using pure chocolate with sugar (tablea) and glutinous

rice. All I did was boil the water, add the tablea and rice, and then stir while letting the rice

cook.

Ingredients

5 pieces tablea (pure chocolate)

1 3/4 cups glutinous rice or sushi rice

3/4 cup granulated white sugar

6 to 8 cups water

Condensed milk to taste

Cooking Procedure

1. Pour water in a cooking pot. Bring to a boil.

2. Put-in the tablea and then stir. Let it dissolve in boiling water.

3. Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir

almost constantly to avoid sticking. The rice should be ready when it absorbs

the water (about 15 to 25 minutes).

4. Add the sugar. Stir until the sugar dissolves.

5. Transfer the champorado in individual serving bowls. Top with condensed milk.

6. Serve with tuyo. Share and enjoy.

Number of servings (yield): 4