"PINOY CHAMPORADO"

Champorado (chocolate rice porridge)

            Champorado, one of the most favorite breakfast of the Filipinos especially when rainy days. It  is a hot chocolate rice porridge that is made from soft-boiled rice and flavored with Tableas de Cacao which are bitter-sweet chocolate tablets made of freshly roasted chocolate mixed with milk and sugar.  It is usually served with side dish of fried "tuyo"(dried fish) (as seen on the picture) or "danggit"(dried fish).

If you want the recipe...

Ingredients: 

4 to 5 pieces of unsweetened Tablea boiled in 1/2 cup water (melted)
1 cup rice
2 1/2 cups water
1/2 cup brown sugar

Procedure:

1. Cook rice in a saucepan with water.

2. Stir constantly.

3. When rice is a bit transparent , add the melted tablea and sugar.

4. Cook until rice is tender. Adjust sugar to taste. If rice mixture is too dry, add a little more water. I prefer my champorado to be a bit soupy.

5. Serve in a bowl and place swirls of evaporated milk on top.

I love eating champorado with dried fish or tuyo. What would you add to your champorado?