Champorado (Chocolate Rice Porridge)
Filipinos eat just about anything with rice. Mikey Bustos even says, we're " Rice-ivores " and " We're Pinoy this way. " Champorado is like a Pinoy rice version of a "snack" much like ' suman '. I love Champorado especially when it's milky and paired with ' tuyo '. It's perfect for cold and rainy mornings. :: :: :: Champorado (Chocolate Rice Porridge) Ingredients: a cup of sticky rice/glutinous rice ( malagkit-haba is better than bilog for champorado) 3cups water 5T cocoa powder (or 1-2pcs of tablea ) 1/2cup sugar milk - evaporated/condensed/fresh/powdered How to do it: Wash the sticky rice as you would in a regular rice, then drain. Add the water, then the cocoa powder. Bring to a boil while stirring to avoid lumps. Add the sugar. Stir once in a while and simmer until rice is cooked. You may top your champorado with milk - your choice - evaporated, condensed, fresh or powdered. :: :: :: I like my champorado toppe...