Champorado according to Wiki,
“is a sweet chocolate rice porridge in Filipino cuisine. It is traditionally made by boiling sticky/sweet rice and cocoa powder giving it a distinctly brown color. However, dry champorado mixes, which may be found in some Asian food stores, are prepared by adding just boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with dried fish locally known as tuyo. The pudding becomes very thick and the lighter milk helps to “loosen” it. It’s almost like eating “chocolate oatmeal.”
Don’t you just love Wikipedia? *wink*
I would love to make champorado the old-fashioned way but for now, I’ll settle for the champorado mix. (Oh please don’t crucify me for that!)
I can have it hot or cold, for breakfast or as an afternoon snack.
Back home, we use evaporated milk with the champorado. But here, we’ve been using whole milk instead.
Rice and chocolate. How’s that for comfort food?! Hee hee!