The Happy Home Cook: Champorado

The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to submissions@positivelyfilipino.com.

 Preparing champorado (Photo by Ivan Kevin Castro)

Preparing champorado (Photo by Ivan Kevin Castro)

Mike Grajewski of Uncle Mike’s Place in Chicago shows how to make champorado, a sweet chocolate-rice porridge in Philippine cuisine.

Ingredients

1 cup sweet rice
2 cups botan calrose rice
1 cup tapioca
2 cups mocha chocolate (Ghirardelli preferred)
1 quart cream (half and half)
12 ounces coconut milk
12 ounces condensed milk
1 cup sugar

Procedure

Combine rice and tapioca and rinse until crystal clear. Fill up ¾ of a 2-gallon pot with water and double-boil until rice is done. Add the rest of the ingredients one by one, mixing each time an ingredient is added. Serve hot or chill to serve cold.

Serves 32 cups

 Champorado served with milk (Photo by Ivan Kevin Castro)

Champorado served with milk (Photo by Ivan Kevin Castro)

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 Rey E. de la Paz

Rey E. de la Paz

Rey E. de la Cruz, Ed.D., writes from Chicagoland when he is not loving the arts and traveling. He is the author of the children’s book,Ballesteros on My Mind: My Hometown in the Philippines,which also has Ilocano, Spanish, and Tagalog versions.


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