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1 cup sweet rice
2 cups botan calrose rice
1 cup tapioca
2 cups mocha chocolate (Ghirardelli preferred)
1 quart cream (half and half)
12 ounces coconut milk
12 ounces condensed milk
1 cup sugar
Combine rice and tapioca and rinse until crystal clear. Fill up ¾ of a 2-gallon pot with water and double-boil until rice is done. Add the rest of the ingredients one by one, mixing each time an ingredient is added. Serve hot or chill to serve cold.
Serves 32 cups
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Rey E. de la Cruz, Ed.D., writes from Chicagoland when he is not loving the arts and traveling. He is the author of the children’s book,Ballesteros on My Mind: My Hometown in the Philippines,which also has Ilocano, Spanish, and Tagalog versions.
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