This easy to make Ube Champorado reminds me of my favorite dish from Chacha's Boracay. By using cooked rice instead of bigas, you cut your cooking time, and can enjoy your porridge quicker!
- 2 c cooked rice
- 1 1/2 c water
- 2 tsp McCormick Ube Flavor
- 1 c Ube Jam from Good Sheperd
- 1/2 c Toasted Flaked Coconut
- 6 pcs Danggit
- Coconut Cream
- Evaporated Milk
- Condensed Milk
While the rice is boiling, fry the Danggit in 2 Tbs of canola oil and set aside.
When rice has expanded and is broken (you may have to add some more water) add Ube flavoring and Ube Jam. Stir.
Before serving, add coconut cream to your liking.
Garnish with Danggit and Toasted Coconut Flakes.Serve with evaporated milk and condensed milk on the side.