INGREDIENTS

1. 1 cup Rice, malagkit
2. 4 cups Water
3. 1/2 cup White chocolate, chopped
4. 6 Tbsp Sugar
5. 3 pieces Tablea
6. 1 tsp Golden Fiesta Palm Oil
7. 1/2 cup dried Dilis
8. 1 tsp Brown sugar
9. 1 cup Evaporated milk
10. 1/2 cup Sugar, for serving
11. UFC Iodized Salt to taste

PREPARATION

• 1. Place malagkit and water in a pot. Soak rice for 30 minutes.
• 2. Bring rice to a boil, the lower to a simmer, stirring regularly until rice is cooked to avoid scorching and sticking.
• 3. When rice is cooked transfer half of the rice porridge into another pot. Stir in the white chocolate and 2 tbsp sugar. Simmer until chocolate is melted. Stir tablea and 4 tbsp sugar in the other pot. Simmer until chocolate is melted.
• 4. Meanwhile, heat Golden Fiesta Palm Oil in a pan, and fry dried dilis until toasted. Remove from head and toss in brown sugar.
• 5. Using two ladles, scoop each champorado into a bowl at the same time. Serve with dilis, sugar and evaporated milk on the side.