Monday’s Bread Bowl: Champorado

The Mixed Stew is going on hiatus this week. We will be back on February 2nd with new recipes. Enjoy a helping of hearty repeats to warm up the winter.

Post originally from February 8, 2010

With Valentine's Day approaching fast, The Mixed Stew is fixated on chocolate. To start off the week, we can't think of a better dish than champorado, or chocolate rice porridge. On a cold winter day or when it's just gloomy outside (or when you have more than two feet of snow to dig to clear walkways and cars), porridge seems like a natural choice. And for anyone with a sweet tooth, a porridge with chocolate is the way to go. And we're not talking about cold, rice pudding. Champorado (rice chocolate porridge) is popular in Mexico and the Philippines. Serve it for breakfast or any other time. It’s basically rice pudding flavored with chocolate or cocoa powder. Here is our recipe:

What you will need:

1 wooden spoon

1 medium-sized saucepan with lid
2 cups sticky rice
3 cups water
1 (12 oz) can evaporated milk
1/2 cup dark cocoa powder or solid dark baking chocolate
½ cup granulated sugar or Splenda

Optional: 1/4 cup crushed almonds or hazelnuts

Cooking and Directions:

Combine water and rice in covered saucepan. Place pan on medium-high heat. Watch carefully and bring to a boil and lower heat to slow simmer. Let it simmer on low for 15 minutes. Next, add whole can of evaporated milk. Stir well. Again, bring everything to a slow simmer. Leave pot covered for another 10 minutes. Finally, add cocoa powder and sugar. Remove saucepan from heat and stir well. Let it rest for another 10 minutes. Serve hot. Top with chocolate shavings, whipped cream topping, or condensed milk. Want to make it healthier? Mix in about a tablespoon of flaxseed during simmering process!