Wednesday, January 27, 2021
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Champorado (Chocolate Rice Pudding/Porridge)

This is my favorite breakfast as a kid, it’s quite obvious, isn’t it? I mean chocolate for breakfast?! Whoever thought of this was genius, no wonder I’m such a good girl and my siblings too, our mother always made sure we get our “happy meal” first thing in the morning :).  We usually eat this with our favorite bread pan de sal (I have yet to try making it), now that’s a lot of carbs to fuel our little bodies, it may be the reason why we’re so active as kids, we’re all over our neighborhood.

I do the same with my kids, and I’d get “I love you”s and “thank you, mommy” s with hugs and kisses to boot in return, now if those aren’t enough to make your day as a mom, I don’t know what will!

I have to tell you, my eldest is not the most demonstrative child in the world when it comes to showing her love for us and she’s a ‘tweener now which makes it more difficult for her especially around someone else outside of the family,  but when I give her “treats” like this chocolate porridge, I get unsolicited show of affection from her.  🙂

Champorado is so simple to make really, you just have to watch it and give it a stir while it cooks but that’s another plus, it’s a good workout for your arms (make sure you change hands to get even results), and you can even do little leg lifts while stirring (just be careful) just like I do :). If you want to make some of this delicious chocolate rice pudding or porridge, here’s the recipe:

champorado_chocolate_rice_pudding

CHAMPORADO (Chocolate Sweet Rice Pudding/Porridge)
This is my own recipe, according to my taste, you can tweak as you please, follow your own taste 🙂

Ingredients:

1/2 cup glutinous rice or sweet rice (malagkit)*
3 1/2 cups water
2 tablespoons cocoa (dutch-processed or regular will do)
3/4 -1 cup brown sugar
pinch of salt
evaporated milk for serving
Optional:
dash of cinnamon
dash of cayenne pepper

* note: use only this kind of rice or any short-grain with high starch content, the kind you use for rice puddings and risotto; long grain rice won’t give the same texture.

Procedure:

Combine glutinous rice and water in a saucepan over medium high heat, partially cover (this is to avoid over-spilling) with the lid and bring to a boil. Meanwhile, in a small bowl, combine cocoa and 2/3 cup of brown sugar, add a dash/pinch of salt, cinnamon and cayenne (if using) or even a little coffee powder to enhance the chocolate flavor. Blend well, and break up any lumps the brown sugar may have, set this aside.

When the rice is half-cooked, start adding the cocoa/sugar mixture, gradually while stirring to avoid any lumps, keep stirring until the cocoa/sugar mixture is well incorporated. Lower the heat and allow to simmer for about 10 minutes, more or less. Add a little more water if you have to.

Stir constantly to avoid sticking in the bottom of the pan, it’ll help if you’re using non-stick saucepan. I’s done when the rice is already tender, not al dente!

Serve on bowls with evaporated milk (this for me is the best for champorado, I have tried cream, fresh milk and lowfat and non-fat, they’re not the same, but that’s just me, I grew up with using evaporated milk, of course you may add what tastes best for you.

Enjoy!

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Champorado (Chocolate Rice Pudding/Porridge)

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Ingredients
  

  • THIS IS MY OWN RECIPE ACCORDING TO MY TASTE, YOU CAN TWEAK AS YOU PLEASE, FOLLOW YOUR OWN TASTE 🙂
  • 1/2 CUP GLUTINOUS RICE OR SWEET RICE MALAGKIT*
  • 3 1/2 CUPS WATER
  • 2 TABLESPOONS COCOA DUTCH-PROCESSED OR REGULAR WILL DO
  • 3/4 -1 CUP Brown Sugar
  • PINCH OF SALT
  • EVAPORATED MILK FOR SERVING
  • OPTIONAL:
  • DASH OF CINNAMON
  • DASH OF CAYENNE PEPPER
  • * NOTE: USE ONLY THIS KIND OF RICE OR ANY SHORT-GRAIN WITH HIGH STARCH CONTENT THE KIND YOU USE FOR RICE PUDDINGS AND RISOTTO; LONG GRAIN RICE WON’T GIVE THE SAME TEXTURE.

Instructions
 

  • COMBINE GLUTINOUS RICE AND WATER IN A SAUCEPAN OVER MEDIUM HIGH HEAT, PARTIALLY COVER (THIS IS TO AVOID OVER-SPILLING) WITH THE LID AND BRING TO A BOIL. MEANWHILE, IN A SMALL BOWL, COMBINE COCOA AND 2/3 CUP OF BROWN SUGAR, ADD A DASH/PINCH OF SALT, CINNAMON AND CAYENNE (IF USING) OR EVEN A LITTLE COFFEE POWDER TO ENHANCE THE CHOCOLATE FLAVOR. BLEND WELL, AND BREAK UP ANY LUMPS THE BROWN SUGAR MAY HAVE, SET THIS ASIDE.
  • WHEN THE RICE IS HALF-COOKED, START ADDING THE COCOA/SUGAR MIXTURE, GRADUALLY WHILE STIRRING TO AVOID ANY LUMPS, KEEP STIRRING UNTIL THE COCOA/SUGAR MIXTURE IS WELL INCORPORATED. LOWER THE HEAT AND ALLOW TO SIMMER FOR ABOUT 10 MINUTES, MORE OR LESS. ADD A LITTLE MORE WATER IF YOU HAVE TO.
  • STIR CONSTANTLY TO AVOID STICKING IN THE BOTTOM OF THE PAN, IT’LL HELP IF YOU’RE USING NON-STICK SAUCEPAN. I’S DONE WHEN THE RICE IS ALREADY TENDER, NOT AL DENTE!
  • SERVE ON BOWLS WITH EVAPORATED MILK (THIS FOR ME IS THE BEST FOR CHAMPORADO, I HAVE TRIED CREAM, FRESH MILK AND LOWFAT AND NON-FAT, THEY’RE NOT THE SAME, BUT THAT’S JUST ME, I GREW UP WITH USING EVAPORATED MILK, OF COURSE YOU MAY ADD WHAT TASTES BEST FOR YOU.

 

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