Cooks @ Sweet Chocolate Rice Porridge or Champurado

Whenever it's raining hard, my cravings turn to my childhood favorite comfort food for snacks. Rainy season here in the Philippines usually start in June and ends in August or September. It's when the monsoon rains come by the most causing heavy rains and even thunderstorms. During this challenging ti, it is comforting to snack on something familiar, sweet and simple. My rainy season snacks include creamy macaroni soup (sopas) and sweet chocolate rice porridge (champorado).

There are different versions of this. Known to me are Spanish, Filipino and Chinese versions. I've grown to modify my own version so as to suit my taste and my changing food choices.

So for today, I'll be sharing with you my version's recipe that is so easy to do and so yummy tasting.

ingredients:

5- pcs tablea chocolate rounds

1- cup of sticky rice ( I use japanese rice)

3-pcs kisses chocolate

4-tablespoon sugar (adjustable to taste)

1/2-cup oats (I use quaker oats quick cook)

7-cups of water

1-cup of evaporated milk

Procedure:

1. In 1 pot, boil 5 cups of water.

2. Throw in the tablea chocolates. 

3. Stir & dissolve.

4. In a 2nd pot, bring to boil the washed rice with 2 cups of water. Set the heat to medium.

5. When you see it boiling, transfer the rice to the tablea compound.

6. Constantly stirring to

avoid burning the mixture for 15 minutes.

7. Add the oats, sugar and the chocolate kisses and let it simmer for 5 more minutes. Set the heat to low.

8. Transfer to individual bowls and add evaporated milk on top.

9. Serve & share.

Preparation time: 30 minutes

Servings: 6 cups

I added oats for fiber and lessened sugar level. You can add more if you prefer it sweeter.

*Now all you have to do is check your pantry and cook.:-)

Cheers.

M