Champorado

Because I’m a chocolate girl and I’m not friends with the cold mornings of January.  This recipe was adapted with some modifications from The Sexy Chef cookbook, Eat Clean Love (2016).

champorado

Ingredients:

  • 8 pieces local unsweetened tablea
  • 1/2 cup black/brown/red rice or glutinous rice, soaked in water overnight
  • 2 cups canned coconut milk, mixed well and divided
  • 1 cup water
  • 2 tablespoons muscovado sugar
  • Dash ground cinnamon

Directions:

  1. Combine 1 cup coconut milk and water in a saucepan.  Add in soaked rice and tablea.  Let simmer over medium heat until rice is cooked, about 20 minutes.  (Be extra watchful because coconut milk burns easily.)
  2. Remove from heat.  Stir in sugar, the rest of the coconut milk, and cinnamon.
  3. Enjoy!  (If you’re like Papa Bear, you’d like it hot.  If you’re like Mama Bear, you’d let it cool.  But I’m like Baby Bear, so I love it just warm and perfect.)

Nutrition Facts (4 servings)
  • Calories 187.4
  • Total Fat 15.0 g
  • Saturated Fat 10.7 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 2.3 g
  • Cholesterol 0.0 mg
  • Sodium 57.6 mg
  • Potassium 121.3 mg
  • Total Carbohydrate 15.6 g
  • Dietary Fiber 2.7 g
  • Sugars 5.1 g
  • Protein
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