How to make a season receipe

Champorado is a traditional Filipino breakfast that is made of rice, chocolate and milk. The food is delicious and sweet, and is often served as a dessert in Western countries. While it is a favorite in many Filipino homes, achieving a perfect champoral is not an easy task. Fortunately, following specific recipes, it is possible to make the perfect season.

Ingredients
Cook the rice separately
1 cup (158.0 grams) of sticky rice
5 cups (1182.94 milliliters) of water
1/3 cup (113 grams) of cocoa powder
1/4 cup (85 grams) chopped chocolate
½ cup (170 grams) of brown sugar
Can of condensed milk to drizzle on top
Cooking rice with chocolate
1 ½ cups (354,882 milliliters) of milk
¾ cups (177.44 milliliters) of coconut milk
? cups (59.14 milliliters) of cocoa powder
¾ cups (177.44 milliliters) of water
¼ cup (85 grams) of brown sugar

Soak and strain 1 cup of sticky rice in cold water. Soak 1 cup of rice in cold water in a bowl. Drain the rice through a sieve or a fine mesh sieve after soaking it for 5 to 10 minutes.
Soaking sticky rice allows grains to expand and helps with cooking times

Fill a pot with 5 cups of water and bring to a boil. Place your pot full of water on your stove and put it on high.Allow the water to boil in abundance before putting the rice in the pot.
If you want a thicker champorate, add less water to the mixture

Add the sticky rice to the pot of water. Add your soaked rice to the pot of boiling water. Allow the water to boil again before reducing it to a simmer.
Do not keep your stove up. You can burn your rice in this way

Let the rice cook for 15 minutes while stirring constantly. When you stir the pot, you avoid sticky rice sticking to the sides of the pot, where it can burn easily. Remember to stir the pot constantly to prevent this from happening
The rice must be finished when it has absorbed most of the water.
Test your rice to make sure the grains are not hard.

Add 1/3 of a cup of cocoa powder to your rice. Mix in 1/3 of a cup of cocoa powder with the pot and let the champorate thicken. Be sure to continue stirring so you can dissolve all the cocoa powder in your pot.

Add 2 ounces of chopped chocolate and ½ cup of brown sugar. Adding whole pieces of chopped chocolate and ½ cup of brown sugar will sweeten your champore.
You can use chocolate chips as an alternative to chocolate bars

Stir until it dissolves the solid pieces of chocolate. Continue stirring your champorado until all the solid pieces of chocolate dissolve.
Your champorate should have a texture like oats

Sprinkle condensed or low-fat milk on top. Adding milk to your champorado will give it a watery consistency. Add more milk if you think the texture is too thick.
Using condensed canned milk is the traditional way of doing it, but you can substitute it with the milk you prefer

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