CHAMPORADO

Ano ang champorado?

More people are craving in this menu. Kahit minsan lang natin ito natitikman masarap talaga ito kainin lalo na sa umaga.

Maniwala ka man o sa hindi, champorado o also known as(Filipino Chocolate Rice Porridge)is traditionally served during breakfast. A chocolate during during breakfast may sound like a dream, but there’s a caveat. It’s typically served with tuyo. 

I love it with the combination of dried fish, I didn’t eat champorado as much as I wanted to as a kid. On the occasions when the fish wasn’t around, I am happy devoured bowls and bowls of this chocolatey goodness with a generous amount of sweetened condensed milk on top.

Is champorado sweet?

As chocolate one of the main ingredient of this dish, it’s not very sweet. Kinda, this porridge highlights the complexities of dark chocolate. You will endulge the sweetness and creaminess comes from the milk drizzled on top.

Type of rice used in Champorado:

The Champorado is made up of glutinous rice (aka sweet rice, sticky rice or malagkit). It is  a type of short grain rice known to have a high starch content.

You will see the difference between jasmine rice medium/long-grain rice and glutinous rice in the photo above. Ang  short grain rice ay less translucent in color because of starch content.

In tradition,dish is made with cacao tablea. You can find it at mostly from Latin markets. They are little disks of unsweetened or very dark chocolate.

And because I don't have normally have that on hand, I’ve found a great substitute. 

As Kid, I couldn’t understand why on Earth you’d want to eat chocolate rice porridge with fish. It makes sense now. Ang rich dark chocolate pairs with salted fish.

I’m still against adding fish. But, I do like to sprinkle a little finishing sea salt on top before serving.You can add ng cocoa nibs for a pop of crunch and textural variety.

Instructions

• Combine rice, water, and salt in a heavy bottom sauce pot. Set over medium-high heat and bring to a boil.
• Reduce heat to a simmer. Stir rice every 3 minutes or so. Continue to heat uncovered for 15-20 minutes until is rice is cooked through. Rice should be soft and porridge will thicken.
• Add cocoa powder, chopped chocolate, and brown sugar. Stir to combine. Continue to cook on low heat just until chocolate and sugar have melted. Remove from heat.
• Porridge can be enjoyed warm or chilled. Serve with sweetened condensed milk or topping of choice.

Ingredients

• 1 cup glutinous rice* (see notes), rinsed and drained
• 6 cups water
• pinch fine sea salt
• 1/4 cup dutch processed unsweetened cocoa powder
• 3 oz (85 g) 90% dark chocolate, roughly chopped
• 1/4 cup dark brown sugar, packed

Available Toppings:

• sweetened condensed milk
• evaporated milk
• half & half
• dairy alternatives: almond milk, coconut milk, etc.
• cacao nibs