Description
On cold winter days, there’s nothing like a breakfast, late afternoon or bed time snack of Champorado: a rich, chocolate laden rice porridge that comes to us courtesy of the Philippines. Eat it hot, warm, room temperature or cold, plain or the way most folks do with a good splash or two of evaporated milk, plain milk or half-and-half. This is comfort food extraordinaire!
Ingredients
- 1 cup Sushi Or Sticky Rice, Uncooked
- 5-¼ cups Water
- 6 ounces, weight Finely Chopped Dark Or Semi-sweet Chocolate (or Semi-sweet Chocolate Chips)
- 2 Tablespoons To 1/3 Cup Raw Sugar (or Granulated Sugar), According To How Sweet You Like It.
- 1 pinch Salt
- Evaporated Milk, Plain Milk, Or Half-and-Half For Serving (optional)
Preparation
In a large, heavy-bottomed saucepan, stir together the rice and water and the pinch of salt and bring to a boil over high heat, stirring occasionally to keep the rice from sticking to the bottom. When it reaches the boil, immediately drop the heat to low and simmer for about 20 minutes, stirring often to prevent sticking, or until the rice is soft and swollen.
Turn off the heat, stir in the chopped chocolate (or chocolate chips) and sugar, cover the pan, and let stand undisturbed for 5 minutes. When 5 minutes are up, remove the lid and stir vigorously until everything is evenly coloured and very chocolatey-looking. Serve hot, warm or cold with a good splash or two of milk on top.
Store uneaten Champorado in a tightly covered container in the refrigerator. To reheat, scoop a serving into a microwave safe bowl, cover with plastic wrap and reheat for about 1 minute, stirring a couple times, or until hot. Serve with an extra splash of milk.
