CHAMPORADO (chocolate rice pudding)
A few weeks ago, I was craving for something from back home in Manila. Since it had been raining, cold and gloomy one winter Sunday. Decided to prepare one my childhood favorite when it’s raining outside. So I went to visit my friends and cooked this wonderful mid-day snack (merienda) for them.
Champorado/tsam-pu-ra-do/ is a sweet rice chocolate porridge in Philippine cuisine. Champurrado is a hot thick Mexican drink made of corn masa and chocolate. This drink was brought down to the country during the galleon trade between Mexico and Philippines. Through the years the recipe changed and Filipinos found ways to make this Mexican drink become the Philippine champorado as we know today by adding rice.
In this recipe, I used the ingredients that were available in the pantry and the chocolate tablets I got from my trip to the Philippines. This was the first time that I tried the Malagos Chocolate and it did not disappoint me and my friends. One regret I had was not buying enough supplies of this good chocolates. Hopefully, I can get a refill of my supplies in London when we go there for a visit. Check the easy recipe below to make this Champorado.
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Ingredients
- 1 1/2 cup sweet rice
- 4 cups water
- 12 pieces Malagos Unsweetened Chocolate Tablets
- 3/4 cup granulated sugar or 1/2brown sugar
- 2 cups milk
- sweetened condensed milk to taste
Ingredients
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Instructions
- Cook rice in a medium size casserole with water over medium heat and stir constantly.
- Add water if necessary, since sweet rice or sticky rice absorbs a lot of liquid while cooking.
- When ready, rice should be transparent and the porridge thicker in consistency.
- Add in the chocolate tablets and milk. Stir every now and then, lower the heat to low and cook until you have the right consistency that you want.
- Porridge should not be too watery nor too dry. It should just be just right.
- Serve Champorado in a bowl with sweetened condensed milk on the side.
- Plus a fried dried fish called Tuyo (salted cured fish) to balance the taste of sweet & salty.
Share this Recipe
Try Champorado for breakfast. A Filipino sweet porridge made from cocoa and glutinous rice top and served with condensed milk.