Champorado is a sweet chocolate rice porridge in Philippine cuisine. One of the Filipino favorite comforting food during rainy days, it is traditionally served for breakfast, this dish is made of glutinous rice and cacao tablea ( a small blocks of unsweetened chocolate). Filipinos want to eat champorado paired with dried salted fish ( tuyo) and one of them was my late husband, this combination has a sweet and salty component which compliment each other well.
Because it is raining today here in my place, I had cooked champorado, I used cocoa powder, instead of cacao tablea because I don’t have it on hand and also I used regular rice instead of using glutinous rice.
It is easy to prepare, you only need these..
Ingredients:
1 cup rice
1/2 cup cocoa powder
1 teaspoon salt
5 cups of water
Sugar for sweetening
powdered milk or evaporated for creaming
Procedure:
Combine the rice and water in a pot, bring to boil, stirring occationally to keep the rice from sticking to the bottom of the pot. Stir the cocoa powder and salt into the rice, cook in low fire.
Cover and continue stirring occasionally until the rice become fully tender, pour extra cup of water if needed. Turn off the fire, scoop some cooked champorado and pour in a serving bowl add desire amount of sugar according to your taste to sweetened and powdered milk or evaporated milk. Don’t forget to share, enjoy eating!
Trivia:
Do you know that, Our National Hero, Dr. Jose P. Rizal invented champorado according to several history books.
Here is the screenshot of the page to support.
Stay safe everyone! Don’t forget to wear face shields and facemask when going out.
Its me,
@june21neneng
