I understand perfectly well if some people find the idea of sweet chocolate rice porridge – champorado as we call it in the Philippines – unfathomable. Just think about it…rice and chocolate. Yes, the combination does work! Hee hee.
The last time I enjoyed a bowl of champorado was in January during our vacation back home. It was made with Belgian chocolate and had a scoop of raspberry ice cream and then topped with a fresh strawberry. Yum-mee! I told myself I’ll never have champorado any other way again. That was until I received a box of Ghirardelli Intense Dark treats a week or two ago as part of the Foodbuzz Tastemaker Program. *wink*
Hubby and darling daughter have been wanting to get their hands on the chocolates but I just wouldn’t let them. I told them I’m saving those treats for something. Then I thought, it’s about time I made some champorado, raspberry ice cream or no raspberry ice cream!
Champorado is, more often than not, cooked with powdered cocoa. For this venture, however, I chose to use the Twilight Delight variety of Ghirardelli chocolates, which is 72% cacao. I used an entire bar of chocolate plus a few more of the individually wrapped ones that came in a bag. It took all of my willpower not to munch on the chocolates! It also seemed like it took forever for the champorado to cook! Everyone was impatiently pacing in the kitchen!
And then finally, after more than an hour or so of stirring, the chocolate-y rice goodness was done! Hubby likes to eat his champorado as is, no milk whatsoever. As for my daughter, my mom and I, we added a little bit of soy milk. When I was little, I had my champorado with lots of evaporated milk. ;)
Do you want to give sweet chocolate rice porridge a chance? Here’s the recipe:
1 cup sweet rice
1 bar (and more!) Ghirardelli Twilight Delight chocolate
1/2 cup sugar (add more according to taste)
6 – 10 cups of water (add more for a less thick consistency)
1. Put the rice, sugar and water in a pot. Cook over high heat until the water starts to boil.
2. When the water starts to boil, turn the heat down to low and stir constantly to prevent the rice from sticking. Start adding the chocolate. Break the chocolate bar into smaller pieces and then drop in the pot of rice. Stir for 30 to 40 minutes until the rice is cooked.
3. Add more water, 1/2 cup at a time, if you want a less thick consistency. You may also add more chocolate and sugar if you wish.
4. Serve hot or cold with your choice of milk (fresh, evaporated or soy).
It was late in the afternoon when I made this two days ago. I had a bowl of champorado for dinner and so did my mom. Hubby and my daughter had it as a pre-dinner snack. Hee hee. What can I say? Everyone loved it! I just love taking gastronomic trips back home. :)
Cheers and mabuhay, y’all!