Champorado or Chocolate Rice Porridge, I remember having this for breakfast as a child. It is good to wake up with the chocolate aroma filling the house. It is made by boiling sweet glutinous rice and cocoa which gives it the brown or chocolate color. Sugar or milk are also added as sweetener. Most of the people I know love pairing this with dried fish or tuyo, I know a very unlikely combination. But it is good though! The dried fish being salty compliments the chocolate sweetness of the champorado.
Now there are various ways to prepare champorado. It now comes in a microwaveable packages if you want it quick. You can also purchase it in packets, wherein you just have to add water and boil it till the rice is cook. Or you can do it from scratch, and here is the recipe for you!
1 cup glutinous rice
3-4 cups water
6-8 tablea broken to pieces
1/2 cup brown sugar
Evaporated milk to taste
1 Pandan leaf (optional)
1. In a sauce pan, put the rice and water on high heat. Cover.
2. When it boils, turn down heat to low.
3. Add the broken tablea and mix thoroughly. Let it simmer on low flame till rice is almost done.
4. Add brown sugar and pandan leaf. Adjust sweetness by adding more sugar.
5. Turn off heat, transfer to a bowl. You can add your favorite milk! Enjoy.
I have cooked this several times already, I tried it with my leftover chocolate ganache, cocoa powder, dark chocolate morsels, chocolate squares…they all worked! I always add sugar in moderation, that way it does not get too sweet.