Nutella Champorado w Bananas or Nutella Chocolate Rice Porridge w Bananas. Champorado is a Filipino chocolate rice porridge that's occasionally eaten for breakfast and is sometimes served with salted fish, like anchovies. But in. tablespoon nutella, chocolate-hazel nut spread. Optional: You can add fresh sliced strawberries, fresh blueberries, fresh raspberries, sliced bananas, or any fruit to your taste.
rasamalaysia.com Champorado – a Filipino chocolate rice pudding, traditionally eaten for breakfast but perfect for dessert or a snack. In this Nutella oatmeal recipe; creamy Nutella melts into a warm batch of stove top oatmeal. Topped with sliced bananas is my favorite way to eat this! You can have Nutella Champorado w Bananas or Nutella Chocolate Rice Porridge w Bananas using 5 ingredients and 2 steps. Here is how you cook that.
Ingredients of Nutella Champorado w Bananas or Nutella Chocolate Rice Porridge w Bananas
- It’s 1 cup of glutinous rice.
- Prepare 1 jar of Nutella or other chocolate hazelnut Spread.
- Prepare 3 of Bananas sliced.
- Prepare of Evap milk.
- It’s of Sugar optional.
What do YOU do with the last of your Nutella? Do you eat it right off the spatula? Spread it on a graham cracker and top it with sprinkles?… or maybe. When I lived in Paris my junior year of college, I probably ate a Exhibit A: this blog.
Nutella Champorado w Bananas or Nutella Chocolate Rice Porridge w Bananas step by step
- Bring to a boil a pot of water as water bubbles rapidly add 1 cup of the glutinous rice and begin stirring continue stir making sure rice does not stick to pot.
- As you keep stirring add The Nutella about 3 wooden spoons and keep stirring until Chocolate melts and rice becomes cooked taste rice as you go. Then add your sliced bananas and keep stirring until the flavour of the Bananas becomes fragrant keep stirring lower heat and check rice if cooked by tasting then turn off heat serve with evap milk or more Bananas enjoy..
See, I ran out of apple oatmeal cookies, so I had to make something new last night. Forget the fact that I have chocolate chip cookie dough in the freezer. A warm bowl of our slow-cooked dark chocolate rice porridge, served with tuyo and milk on the side. Should I ladle the hot chocolate rice porridge into bowls as soon as the rice is done? Or should I wait and let the porridge chill in the fridge until it gels I grew up enjoying steaming hot champorado for breakfast.