Champorado [Chocolate Rice Porridge]

Champorado is a traditional rice porridge/pudding that is usually eaten during the cold season here in the Philippines. It is usually topped with either sweetened condensed milk or evaporated milk and eaten with salted dried fish. It's been raining a lot recently, so this will be a perfect dish to eat while staying cozy at home.

Champorado or chocolate rice porridge [or pudding? I don't really know.] is a filipino rice dish traditionally made with tablea [a type of chocolate product in which cacao beans are dried, roasted, ground, and formed into a disc-shaped tablets]. But to make things easier, I substituted the tablea with cocoa powder. Porridge or pudding, I do not know. Seems to me like a combination of both.

I haven't posted something in this blog for a while that you may have thought I abandoned it, but I did not. I just had been so busy with school and stuffs, I promise more delicious stuffs in the future.

Champorado [Chocolate Rice Porridge]

Notes [ HEAD: Milk, Tuyo, HEART: Rice, BASE: Chocolate ]

Ingredients [makes about 4 servings]

1/2 c. glutinous rice or sticky rice

1/4 c. cocoa powder

2 c. water

1 c. milk

1/2 c. sugar

1 tsp. vanilla extract

Optional

1/4 c. evaporated or sweetened condensed milk

4 pcs. tuyo [dried salted fish]

Directions

1. RINSE RICE: Rinse the rice with water about twice or as instructed by your brand.
2. COMBINE ALL INGREDIENTS: In a saucepan, combine the rice, cocoa powder, water, milk, sugar, and vanilla extract. Mix well until well incorporated.
3. COOK PUDDING: Cook the mixture in medium heat. Let boil and simmer until the rice is soft and looks fully cook, about 25 minutes. Remove from heat and let cool. Refrigerate if desired.
4. SERVE: Top with evaporated/sweetened condensed milk if desired, serve with tuyo. Enjoy.