Champorado

Champorado (Tagalog: tsamporado) is a sweet chocolate rice porridge in Filipino cuisine. It is traditionally made by boiling sticky/sweet rice and cocoa powder giving it a distinctly brown color. However, dry champorado mixes, which may be found in some Asian food stores, are prepared by adding just boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with dried fish locally known as tuyo.

The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal." It can be eaten as a snack or dessert as well. Sweet rice can be found in most Asian aisles of a grocery store.

This is a favorite Filipino recipe. I remember my Nanay used to make this for us all the time growing up.

"CHAMPORADO"

INGREDIENTS:

1 cup glutinous (sweet/sticky) rice
2 1/2 to 4 cups water (it depends how thick the soup you want)
1/2 cup unsweetened cocoa
1/2 cup granulated sugar
sweetened condensed milk

COOKING INSTRUCTIONS:
1) Cook Rice in a medium-size saucepan with water.

2) Stir constantly.

3) When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.

4) add cocoa and sugar except milk.

5) Serve in bowls with swirls of milk on top.