Champorado

What is champorado?

Believe it or, champorado (Filipino chocolate rice porridge) is traditionally served for breakfast. Chocolate for breakfast may sound like a dream, but there’s a caveat. It’s typically served with tuyo (dried salted fish). I dare you to Google image search it!

As a result of the dried fish clause, I didn’t eat champorado as much as I wanted to as a kid. On the occasions when the fish wasn’t around, I happily devoured bowls and bowls of this chocolatey goodness with a generous amount of sweetened condensed milk on top.

Is champorado sweet?

While chocolate is the main ingredient of this dish, it’s not very sweet. Rather, this porridge highlights the complexities of dark chocolate. Much of the sweetness and creaminess comes from the milk drizzled on top.

[P.S. Luckily, during my summer study aboard in the Philippines, I learned that champorado is also often enjoyed with pan de sal (Filipino bread rolls). With this newfound knowledge, champorado quickly became a favorite rainy day comfort food of my 20s.]

Champorado turned into a fantastic a part of my childhood, a dish I partner with a worrying coronary heart and giving spirit. A bowl of this chocolate-wealthy breakfast rice porridge strikes a chord in my memory my mother’s eldest sister who we together and affectionately referred to as Mamang Vi. One of my fondest recollections of her have been the weekends while she’d prepare dinner dinner a huge casserole of champorado, component it into bowls and supply to every of her siblings’ household. Mamang by no means had a own circle of relatives of her very own as she spent the bulk of her selfless lifestyles tirelessly assisting her brothers and sisters offer for his or her very own families.

Her many nephews and nieces have become her children. Sharing her champorado turned into simply one of the many examples of the way she instilled in us the corporation guideline that own circle of relatives will continually be own circle of relatives. And now, despite the fact that the 4 generations of our own circle of relatives are broadly speaking dispersed across the globe, we continue to be tight-knit and in near communique because of her legacy.

Ingredients

  • 5 cups water
  • 1 cup glutinous rice
  • 4 pieces tablea chocolate
  • 1/2 cup sugar
  • 1/2 cup evaporated milk

Instructions

  • In a deep pot over medium heat, add water and bring to a boil. Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
  • Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency. Add sugar and continue to cook, stirring regularly, until dissolved.
Ladle onto bowls, drizzle with evaporated milk and serve hot.

Type of rice used in Champorado:

Champorado is made with glutinous rice (aka sweet rice, sticky rice or malagkit). It’s a type of short grain rice known for its high starch content.

You can see the difference between jasmine rice (medium/long-grain rice) and glutinous rice in the photo above. Short grain rice is less translucent in color because of its starch content.

It has been raining more than usual in Los Angeles. I usually make a pot of chicken arroz caldo to warm up. But when I need something more comforting, I turn to champorado.

Traditionally, this dish is made with cacao tablea. You can find it at most Latin markets. They’re little disks of unsweetened or very dark chocolate.

Since I don’t normally have that on hand, I’ve found a great substitute. This mixture of dutch processed unsweetened cocoa powder and 90% dark chocolate is perfect.

As a child, I couldn’t understand why on Earth you’d want to eat chocolate rice porridge with fish. It makes sense now. The rich dark chocolate pairs wonderfully with salted fish.

I’m still against adding fish. However, I do like to sprinkle a little finishing sea salt on top before serving. I also add cocoa nibs for a pop of crunch and textural variety.

To me, it tastes like childhood and feels like a giant bear hug. Luckily, it’s SUPER easy and QUICK to make. 30 minutes max, I promise.

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