Champorado is a Filipino chocolate rice porridge made with sticky/sweet rice and served for breakfast during the rainy months of June and July. It is usually eaten with tuyo (or any salted fish) to add contrast with the sweetness. I have tried a lot of instant mixes but nothing beats the real thing made with chocolate tablets or tablea de cacao.
4-5 pieces tablea melted in 1/2 cup water
3/4 cup Malagkit (Sweet rice)
2 1/2 cups water
1/2 cup sugar
Evaporated milk for topping
How it's done:
Place tablea and water over medium heat and stir until tablets are melted.
Add water, rice and sugar and let simmer for around 30-40 minutes until rice is cooked, stir occasionally.
If too thick, you can add more water.
Top with swirls of evaporated milk, serve hot or cold.
Kam's Tips:
- Can't find malagkit rice? You can also use short grain rice. I just like having malagkit in my pantry for arroz caldo (I live in rainy WA state remember?)
- There are a few instant Champorado mixes in the market, but I've read that the closest to the real thing is Antonio Pueo's Double Chocolate Champorado Mix.
- I like adding an extra tablet and decreasing the sugar for a more dark chocolate taste :)
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