We live in a country where anything goes—including chocolate for breakfast. Chocolate rice porridge or champorado is a favorite morning staple. You’ve ordered it, you’ve been served it, ngayong malaki ka na, it’s time to cook it—from scratch, ha! Enough instant gratification for now, and try these recipes. ’Etong dalawa na ’to really put the “champ” in champorado. Matagal lutuin, but easy to prepare. Relax muna.
Filipinos and Mexicans have a lot in common. Mahilig pareho sa boxing, and we share a chocolate-based dish that’s out of the ordinary, so naturally, we’d mashed ‘em together. It’s one half champorado, one half mole, and all parts delicious. If you have cash to spare, lagyan ng sili! (in the tone of Willie Revillame)
- 2 cups malagkit
- ¼ cup cacao powder
- 12 tablea coins
- 1 L full cream milk
- 5 pcs. birds-eye chili (siling labuyo)
- ½ cup unsalted butter
- 1 tsp. salt
- 1 pinch cinnamon powder
- 3 L water
- Sugar to taste
- Cut chilis in half and remove the seeds.
- Melt butter in a pan then add chili halves, constantly stirring over very low heat for about five minutes. Cool the mixture then let sit in fridge overnight.
- Melt butter and remove the chili pieces.
- Add cacao powder and stir until cacao powder is completely dissolved.
- Pour in milk and salt. Mix well.
- Add in the rest of the ingredients and bring to a boil, then lower heat to a slow simmer.
- Constantly stir the champorado to prevent it from burning.
- The champorado will be ready once the soup thickens and the rice becomes tender.
Arroz con Leche (White Champorado)
This dish is a lot like how you describe yourself to the ladies, “boring on the outside, but *something* on the inside.” Okay lang yan chong, bawi ka naman pag niluto mo ‘to. Arroz con Leche or rice with milk removes the chocolate element in champorado. Buti pa ‘to hindi bitter.
- 7 cups of water
- 1 ½ cup glutinous rice
- ¼ tsp. powdered cinnamon
- ½ cup of condensed milk
- ½ cup of full cream milk
- 2 tbsp. canned cream of corn soup
- ½ cup of frosted corn flakes (optional)
- Pour water and glutinous rice in a medium-sized saucepan over medium-high heat.
- Let it boil and simmer while occasionally mixing for 15-20 mins.
- Add more water and continue mixing the rice.
- Add powdered cinnamon.
- Stir in condensed milk and full cream milk
- Cook for 15 to 20 mins. or until the rice is cooked through and the soup is thick.
- Pour contents in a bowl.
- Add cream of corn soup to finish.
- Top with frosted corn flakes (optional).