White Champorado with Extra Virgin Olive Oil Drizzle
Made with White Chocolate this Champorado totally gives ice cream vibes. With the added Extra Virgin Olive Oil drizzle it adds a touch of a buttery grassy flavor. This post is sponsored by the California Olive Oil Council
Servings: 2 Bowls
Ingredients
White Chocolate Champorado
- 1 Cup Cooked Rice
- ½ Cup Rolled Oats
- 1 ½ Cups Almond Milk (or your choice of milk)
- ½ Cup Chopped White Chocolate
Garnish
- Drizzle of COOC Extra Virgin Olive Oil
- Assortment of Fresh Fruit
Instructions
- Put the rice, oats, milk and chocolate in a small sauce pan and cook for about 10 minutes. Until the oats are nice and soft and the white chocolate has melted. The rice should look a bit more full as it has absorbed some of the milk. If the White Champorado looks a little to dry, add a tablespoon of milk at a time.
- Pour the White Champorado into a bowl and then drizzle with COOC Certified Extra Virgin Olive Oil. It should pour nice and thick sitting on top of the Champorado.
- Garnish with fresh fruit.