Rainy Day Comfort Food: Champorado!
When it’s gloomy and dark outside, there’s nothing better than this favorite Filipino comfort food to warm your stomach! Mommy Abby Sotto Raines shares how to cook champarado with a twist!
Back in the Philippines, I remember those lazy saturdays when you can get up later than usual, have a late breakfast and just relax. Of course, one of our classic Filipino breakfast (that doesn’t involve fried rice or eggs or even meat….yes, admittedly there is rice but at least it’s not fried!) is champorado – chocolate rice porridge.
Who can resist chocolate rice? I can’t!
This version is a little richer than the usual champorado. Instead of just using water to cook the rice, I used a combination of coconut milk and fresh 2% milk. Evaporated milk, which is more readily available in the Philippines, is fine too. It came out really creamy and yummy and enhanced the flavor of the chocolate. In fact, when my hubby tasted it he thought I should serve it more as a dessert rather than as breakfast. Oh well, for me it’s good either way!
1 cup malagkit (sweet glutinous/sticky rice), rinsed and drained
1 1/2 cup 2 % (semi-skim) milk, plus more if needed (or 1 can evaporated milk)
1/2 can (or 3/4 cup) coconut milk
3/4 cup water
1/4 – 1/3 cup unsweetened cocoa powder (use Tablea if you are in the Philippines)
1/4 cup sugar, or to taste
* If you wish to make this as a pudding/dessert, use the whole can of coconut milk and leave out the water for a much creamier version.
In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer.
Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook. It doesn’t cook as fast as regular rice.
When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached.
Add the sugar and mix it in. Try the champorado and adjust the taste to your liking.
So enjoy this champorado either at breakfast or after a meal as a dessert. Top it with with vanilla ice cream or even chocolate chips if you are feeling really indulgent
Mommy Abby Sotto Raines is a lawyer turned stay-at-home mom. She lives in Michigan, USA with her husband and two kids, 6-year old William and 3-year old Sophie. She shares her kitchen secrets and culinary adventures in her blog, Manila Spoon (www.manilaspoon.com).