Champorado or chocolate-flavored rice porridge is a favorite breakfast among Filipinos, especially for families with kids. I haven’t met a child who don’t like chocolates and that explains why champorado is very famous in almost all households in the country.
I remember passing a can of evaporated milk around the table way back when I was a little girl. And my sisters and I would try to beat each other out with the designs we make using the milk on top of our bowls of hot champorado. Papa and Mama would judge our designs and we would all be declared winners in our own right. How carefree life was back then.
Going back to cooking, there are several champorado mixes available in the market today where you only have to pour hot water and leave it to cook for five minutes or so and your breakfast is ready. But for me nothing beats this special champorado recipe made even richer with the addition of coconut milk. And in my experience, coconut milk has never failed me in the numerous recipes that I’ve tried. Go ahead and taste the difference.
- 1 cup malagkit rice
- 3 cups thin coconut milk or water
- 1 cup sugar
- 1 cup pure thick coconut milk
- 2 tablespoons cocoa powder or 2 squares pure chocolate
- Pinch of salt
- Wash rice well and drain. Place in a pot or saucepan with 3 cups thin coconut milk or water. Cover and boil for about 10 minutes. To prevent scorching, stir once in a while.
- Mix the cocoa powder or grated chocolate with the sugar and add to mixture with a pinch of salt. Cover and allow simmering until the rice is cooked. Stir mixture once in a while. Add the thick coconut milk just before removing from the heat.
- Can be served hot or cold.