This sweetened rice porridge can be eaten at any time of the day, but mostly, champorado is usually served during breakfast or mid-afternoon for merienda. Champorado is a household favorite especially during rainy seasons and is best complimented with tuyo or daing (dried fish).
- 1 cup glutinous rice (malagkit)
- 3 cups water
- Hot water
- 1/2 cup cocoa powder (or 4 pieces of tablea)
- Condensed milk (optional)
Pour 3 cups of water in a casserole and bring it to a boil. When water is ready, add the malagkit and re-boil in medium fire. After 10-12 minutes or when the glutinous rice starts to get soft and sticky, frequently stir, the purpose is to avoid the cooked rice from sticking in to the casserole. Dilute the cocoa powder in a cup of hot water, then pour in the pot. Mix consistently. Add sugar and stir.
Serve hot in bowls, topped the porridge with swirls of milk.
- You may use the ingredients that are already available in your homes. If you don’t have glutinous rice, you may use plain white rice or brown rice. Leftover rice can also be used in this recipe. For healthier version, use oatmeal.
- Sweetened’ cocoa powder is also a great substitute for the ‘unsweetened’. If you choose to use this, do not pour too much sugar.
- Traditionally, this sweetened rice porridge is cooked using tablea (cocoa chocolate). When picking this ingredient, grate the tablea then dissolve in hot water.
- You may increase or reduce the water according to your preferred porridge consistency. If you want your champorado to be a little sticky, then decrease water measurement. Add more water, if you want it otherwise.
- Evaporated or powdered milk can be use in replaced of condensed milk.
- Vanilla is an optional add-on.
Image by joshwept