Sunday, June 26, 2011

Sunday Brunch: Tsamporado

3 cups Water
1 cup White Rice (Sticky gluten rice is best, any type that gets mushy is good)
1/2 cup Sugar
1-2 tbsp Coconut Milk
4 tbsp Cocoa
1 tsp Vanilla or 1/2 Vanilla Bean scraped out
1 tbsp Shredded Coconut, unsweetened

Put all ingredients in a pot and bring to a boil, reduce heat and simmer until mixture gets sticky, like a porridge (all uncovered). Add more water or some soy milk if the rice soaks up the liquid before releasing its gluten and binding the mixture.

Tsamporado (or Tsampurado, or Champorado depending who you ask) is a Filipino version of rice pudding that I stumbled across while seeking out methods of the North American version. Most versions I found did not have coconut milk or vanilla or coconut, but those are mostly ingredients that can be found in the Philippines, so I didn't feel like I was bastardizing it too much.

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