(CHOCOLATE RICE PORRIDGE & SALTY DRIED FISH)
Here is a delectable combination of sweet and salty that is just pure bliss. Creamy, chocolatey, sweet, sticky rice paired with crispy, salty, out-of-this-world smelly dried fish. Only a Filipino could appreciate the exquisite aroma that emanates from “tuyo”. Inside joke, if you know what I mean.
Experiment with the chocolate that you use for the champorado. I used cocoa powder, but for a thicker, more authentic Filipino champorado, tableya (native chocolate) is used. Next time, I will try making it with Mexican tableya.
Celebrated actress, Miss Helen Gamboa makes her champorado using Hershey’s and Cadbury’s chocolate bars. I imagine that makes for an even more luxurious, velvety smooth champorado.
1 cup glutinous rice (malagkit)
8 tablespoons unsweetened cocoa powder
1/2 cup sugar
4 cups water
Evaporated milk or condensed milk
1. In a saucepan, put the rice, cocoa powder, sugar and water. Stir together to dissolve cocoa powder and sugar. Turn on heat and let mixture boil. Constant stirring is required to prevent rice from sticking to the bottom of the pan and for the rice grains not to stick together.
2. Upon boiling, reduce heat to simmer. Continue stirring.
3. It is cooked when the texture has thickened and the rice grains have plumped up.
4. Remove from heat and transfer to a serving bowl.
5. Serve hot with a swirl of evaporated or condensed milk.