Heated in the microwave, it makes a great pick-me-up during the afternoon slump
During my sister Cory’s recent visit to Manila, she told me about this recipe which she often makes for her grandchildren, Vanessa and Santi, back in Sydney where they live. It’s so easy and tasty, and the kids simply love it.
While we may call it champorado, Vanessa refers to it as “chocolate rice.” It has become one of her favorite snacks.
This is also a practical way to use leftover rice. If there’s some leftover rice from dinner, for example, use this recipe to turn it into champorado the next day for breakfast. You can also pack the champorado into a spill-proof container as baon for the office workers in your family.
Heated in the microwave, it makes a great pick-me-up during the afternoon slump.
Quick and Easy Champorado
- 4 c water
- 2 c cooked rice
- 1/8 tsp salt
- ½ c unsweetened cocoa powder
- ¼ c hot milk
- ¼ c sugar
To serve:
Fresh milk, to taste
Sugar, to taste (see tips)
In a medium casserole, bring the water to a boil. When water starts to boil, stir in the cooked rice and the salt. Simmer, stirring occasionally, until the rice is softened and mixture thickens, around 10 minutes.
In a bowl, dissolve the cocoa powder in the hot milk and pour into the rice mixture. Stir in the sugar. Simmer until mixture thickens and becomes smooth, stirring constantly so it doesn’t stick to the pan.
Ladle into serving bowls and serve with fresh milk and sugar to taste.
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Cook’s tips
You can adjust the amount of rice and water according to the consistency you want. If you want a more soupy consistency, use more water. For a thicker consistency, use less water.
Likewise, add more or use less of the cocoa powder, depending on how “chocolatey” you want the champorado.
For adults: You can serve this with tuyo or fried dilis. Kids perhaps would prefer to eat this with some bacon bits.
