Champorado at Tuyo/ Chocolate Rice Porridge and Dried Salty Fish
Ingredients
Scale
- 1 cup glutinous rice
- 4 cups water
- 3 tbsp cocoa powder
- 3 Batangas Chocolate balls
- Sugar, to taste
- evaporated milk
- 6 pcs of dried and salty fish
- 2 tbsp oil, for frying fish
Instructions
- In a small pot boil rice and water until rice is cooked.
- Stir in cocoa powder until dissolved
- You have stir this constantly to prevent the rice from sticking to the bottom of the pot and burning.
- Add water if it becomes too thick, add the Batangas Hot Chocolate balls and stir until dissolved.
- Add sugar and 1cup of milk if desired.Or you can just put milk on top of your Champorado when served.
- Fry dried and salty fish in oil for a minute on each side. Serve with warm bowls of champorado.