TINUGHONG

Is a variant of champorado in Visayan-speaking regions which do not necessarily include chocolate. It's usually made from old cooked rice boiled again with sugar, resulting in a sweet gruel. cocoa, tabliya, milo or milk may sometimes be added. This food is good in a cold weather.

Ingredients:
old cooked rice
½ cup evaporated milk
4 pieces tablea
½ cup sugar
5 cups water

Cooking Procedure:
1. In a deep pot over medium heat, add water and bring to a boil. Add old cooked rice and stir to distribute.
2. Lower heat and continue to cook, stirring occasionally, until it begins to expand.
3. Add tablea and cook, stirring regularly, until tablea has melted.
4. Continue to cook until old cooked rice is translucent and liquid is reduced to desired consistency.
5. Add sugar and continue to cook, stirring regularly, until dissolved.
6. Ladle onto bowls, drizzle with evaporated milk and serve hot.

Serve hot and Enjoy!