Boeber
Spiced Milk Pudding
THE PHILIPPINES
When Christian submitted this iconic dish, I just knew I had to include it in the Rice episode!
Champorado is a beloved Filipino dessert that combines rice and chocolate, resulting in a warm, comforting, and slightly sweet dish. Often enjoyed as a breakfast option or a snack, this chocolate rice porridge holds a special place in the hearts of many Filipinos. Its rich, velvety texture and delightful chocolate flavor make it a nostalgic comfort food that brings back fond memories of childhood for many.
Champorado is a type of porridge made from glutinous rice (or regular rice) cooked with cocoa powder or chocolate, creating a creamy and sweet dish. It is traditionally served warm and often topped with condensed milk or evaporated milk, adding richness and a hint of sweetness. The combination of chocolate and rice is a unique yet satisfying experience that is both indulgent and simple.
Rice: Glutinous rice is typically used for its sticky texture, although regular rice can also be substituted. The rice serves as the base of the dish, providing substance and creaminess.
Cocoa Powder or Chocolate: The main flavoring ingredient, cocoa powder or melted chocolate, gives champorado its characteristic rich chocolate taste. Some recipes use tablea, which are traditional Filipino chocolate tablets made from roasted cacao beans.
Sugar: Granulated sugar is added to enhance sweetness, balancing the bitterness of the cocoa.
Milk: Condensed milk or evaporated milk is often drizzled on top before serving, adding creaminess and additional sweetness.
Water: Used to cook the rice, creating a porridge-like consistency.
Making champorado is a straightforward process that involves a few simple steps:
Cook the Rice: In a pot, rinse the rice until the water runs clear to remove excess starch. Combine the rinsed rice with water in a pot and bring it to a boil. Lower the heat and let it simmer until the rice is tender.
Add Cocoa: Once the rice is cooked, stir in the cocoa powder or melted chocolate. Mix well to ensure the chocolate is evenly distributed.
Sweeten the Porridge: Add sugar to taste, stirring until it dissolves completely. You can adjust the sweetness based on your preference.
Finish with Milk: Pour in the milk (evaporated or condensed) and mix well. Allow the champorado to simmer for a few more minutes until it reaches your desired consistency. If it becomes too thick, you can add a little more water or milk.
Serve: Ladle the champorado into bowls and drizzle with additional milk if desired. It can be enjoyed hot, warm, or even at room temperature.
Champorado is more than just a dessert; it is a part of Filipino culture and childhood memories. Many Filipinos recall enjoying this dish on rainy days, often paired with a side of salty tuyo (dried fish) for a contrasting flavor. The combination of sweet and savory creates a delightful balance that is uniquely Filipino. Champorado is also often served during special occasions and gatherings, bringing people together over a shared love for this comforting dish.
Champorado is a delicious and comforting Filipino chocolate rice porridge that delights the senses with its rich flavors and creamy texture. Its simplicity and nostalgic qualities make it a cherished dish in Filipino households. Whether enjoyed as a breakfast treat, a snack, or a dessert, champorado is sure to warm the heart and bring a smile to anyone who tastes it. With its unique combination of rice and chocolate, this dish is a wonderful representation of the creativity and warmth of Filipino cuisine.
SHARE THE LOVE
