Posted on 31 December 2008.
All the dishes and accouterments from Christmas have been cleaned and the kitchen is ready to face another round of cooking for the New Year (not by much as I would like to greet the new year in peace, literally)…we’re slowly getting back to posting.
Ah, New Year! It’s all about beginnings. Good beginnings, I hope.
And to end the year 2008 and start anew for 2009, I’ll introduce you to a beloved Filipino breakfast, called Champorado. I figured that a day that begins with champorado is good, and a year that starts with champorado would be even better. Haha! This comfort food tugs at heartstrings of Filipinos everywhere. Back in the Philippines, being a tropical country, we especially like eating this on rainy mornings. Here in Canada, winter is a darn good time to have it. Warm, filling and very comforting.
Champorado (Chocolate Rice Porridge/Pudding)
I’ve seen it being called Chocolate Rice Pudding and Chocolate Rice Porridge in English, but it’s always going to be Champorado for me. It’s basically glutinous/sticky/sweet rice cooked with a lot of water to make it soupy-gooey (think oatmeal and congee), with chocolate and sugar added, and enjoyed with evaporated milk, powdered milk, milk or cream. As a child I’ve always wanted it with evaporated milk or powdered milk. The chocolate used was a traditional locally-produced chocolate (and us being very regional, the way this is made is different depending on where you go and who makes it). We’re a mishmash of cultures like that.
The day after Christmas I had the yearning to make this for whatever reason. Perhaps because we woke up to 3 feet of snow and that the possibility of our next Christmas celebration with friends for that day was getting slim. I have to admit that we were snowed in for good that day. After a few phone calls between friends, we all decided that it’s better to stay home. And then, I made this for dinner. I needed some comfort food. This is also Dan’s introduction to this very Filipino (“Pinoy“, as we refer to it) breakfast.
Champorado -- yummy!
So how do you make this super simple concoction?
1 cup of white glutinous/sticky/sweet rice [What is this?]
3 to 4 cups water, depending on your thickness preference
1/2 cup cocoa powder [this will be very chocolate-y, you can decrease it up to 1/4 cup if you prefer]
1/2 cup sugar (I like to use brown)
Combine rice and water in a pot and wait for it to boil under medium-high heat. Stir regularly. Boil in medium for about 10 to 15 minutes minutes. When the mixture thickens and the rice starts to become translucent (meaning, it’s cooked), mix in the cocoa powder and sugar. Cook to your desired consistency. Serve hot with milk or cream mixed in the porridge.
Yeah, that’s it!
It’s super easy, relatively effortless and definitely delicious!!! And with that we wish you all an easy, relaxing and HAPPY NEW YEAR!!! We wish you the very best for 2009!