Monday, September 12, 2016

Easy Brown Rice Champorado

It's been a very hot day today.  Out of nowhere the heavy rain poured so hard.  The weather today is so eratic, right?  The thing is, the heavy rained does not seemed to affect the hot temperature.

However, the heavy rain is calling the inner child in me and asking for a childhood comfort food.  Weather like this brings back memories of eating lugaw, sopas and this sweet chocolate rice poridge champorado.  With lots of milk poured over it and it got even more tastier.

These past few days my mom bought brown rice and we've been eating it since then.  It's healthier than the regular rice.  It can reduce sugar level and it has lots of fiber.  Though, I must admit it has a different taste than the regular white rice, plus, the cooking time is much longer since it requires lots of water.

It's past two in the afternoon when I decided to sleep and have my afternoon nap.  I felt hungry and decided I'll just sleep and hopefully my mom would cook something when I woke up.  I was woken up by the heavy rain and to my disappointment, there was no afternoon snack.  I checked out our kitchen and found we still have lots of cooked brown rice from lunch.  Then I remembered this video about champorado and decided to cook champorado.   My mom saw what I'm doing and she told me that my dad was requesting champorado a while ago.


2 cups                             Cooked Brown Rice
3 1/2 cups                       Water
1/2 cup                            Unsweetened Cocoa Powder
Pinch of salt
Evaporated Milk for garnish


In a pan, combine cooked brown rice and water.  Boil and simmer for 20 minutes or until the rice becomes softer.

Add cocoa powder and stir until dissolved.  At this stage, the poridge starts to thicken.  Gradually add a tablespoon at a time of sugar until you achieved your desired sweetness.  Add salt and stir.

Add more watet until you reach your desired consistency.  Pour over some evaporated milk and serve.


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