My Champorado Recipe

Just finished cooking Champorado (Chocolate Rice Porridge) for our breakfast. According to history this food was brought during the Galleon Trade by Mexicans to the Philippines. It takes only 20 minutes to prepare this delightful Pinoy almusal or mirienda.

Here's what we need:
   1 cup glutinous rice or malagkit na bigas
   7 pcs tablea de cacao
   12 tbsp sugar
   6 cups water
   1 cup milk
   a pinch of salt 

How to make a delicious champorado:

1. Thoroughly wash the glutinous rice around 3 times.

2. Pour 6 cups of water and 1 cup of glutinous rice in a pot and bring to a boil, stir occasionally to prevent it from burning.

3. Dissolve 7 pcs of tablea de cacao in a bowl with warm water to make it easier to dissolve and pour it in the pot.

4. Stir continuously, after 12 minutes of boiling or until the rice is cooked, add 12 tbsp of sugar and a pinch of salt and cook for another 2-5 minutes.

5. Serve hot with milk on top.

This is usually paired with salty dried fish like tuyo, Cebu's danggit and dilis; and can also be served cold.

The glutinous rice and tablea de cacao were from our province Albay, Bicol which was brought by our Auntie Emmz.

I love it with lots of milk and preferred it cold. Very yummy, soft, not so sweet, creamy and real chocolatety. Try this recipe and surely you'll love it!

Be involved, share your sides and make a move.

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