If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The onset of the chilly weather and the disastrous typhoon in the Philippines reminded me of Champorado, a rice porridge with dark chocolate, serve hot during heavy rainy days for breakfast or sometimes as snack in Manila.
Champorado is made of glutinous rice or what is popularly available here in the US as sushi rice, cook for about 20-25 minutes. Before turning off the heat the melted dark chocolate and sugar are added. The traditional recipe used a dark chocolate tablet (about the size of a dollar coin 1/2 inch in thickness) imported from Mexico brought in by the traders. Today, dark chocolate tablets are made locally in the Philippines.
It is served hot with condensed milk, added tableside. Oh so yum yum, specially on an unexpected chilly days ahead on the 3rd week of November.---Gina —thechewinn-nova.com
- 1 cup double Dutch dark chocolate, OR
- 8 oz bittersweet chocolate, melted
- 2 cups water, for melting chocolate in double boiler
- 1-1/2 cups sweet rice or sushi rice
- 3-1/2 cups water
- 1/2 cup white sugar
- 2 tsps vanilla extract
- condensed milk, serve at the table
- If using bittersweet chocolate chips, melt in a double boiler or heat-proof bowl over 2 cups of boiling water, making sure bowl does not touch the water. Set aside.
- Wash rice in a fine strainer until water is clear.
- Transfer to a saucepan and add water. Let it boil on medium heat. Lower heat to medium low and let it simmer for 15 minutes and stir once in a while.
- Add the powdered chocolate or melted chocolate, sugar and mix to incorporate with rice. Let it simmer for additional 3 to 5 minutes until mixture is thick.
- Turn off heat and place in individual bowls.
- Add condensed milk, depending on individual sweet taste. Serves 6.
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast Test This Recipe