February 22, 2013

Champorado (Chocolate Rice Porridge)

"Food, like a love touch or a glimpse of divine power, has that ability to comfort." ~Norman Kolpas

It's raining and all I want to do is cook our comfort foods. I made arroz caldo (rice porridge with chicken and egg) for me and mom, nilupak for my hubby, and of course, my son's all-time-favourite - champorado! Wow, I made all of these the entire morning.
Yes, it's tiring but I felt good after, especially when I saw their happy faces while eating the food they love.

Our breakfast was champorado, our merienda was arroz caldo and our dessert was nilupak. What a great day today. Thank you Lord for this day.

"God can pour out showers of blessings to refresh you". Acts 3:10

1 1/2 cup glutinous rice / malagkit ( I used the short grained/sung sung rice)
8 cups water
1/2 cup brown sugar
8 pcs tableas or 1/4 cup unsweetened cocoa powder
milk (evaporated or fresh or condensed or powder milk)

1. Rinse the malagkit (glutinous rice) two to three times.

2. Add water (at first, it seems that there's too much water but just wait, the malagkit will absorbed the water). Put to a boil.

3. Once boiling, add the tablea or cocoa powder and sugar. Stir until tablea or cocoa has been dissolved completely. Simmer for 15 minutes over low heat, stirring constantly. You will notice that the liquid will reduce and thicken as you simmer, you may add another cup of hot water depending on the consistency you want. Add sugar if you're on a sweeter side.

4. Serve on a bowl with milk on top.

1. Best served with fried tuyo or any dried fish.
2. Can be eaten on breakfast or merienda.
3. Put the left over in the fridge. It is also good to eat when cold.
4. If champorado becomes too thick, just heat it up and put water. Add sugar and cocoa if needed.

Happy day always, 


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