Champorado anyone?

In my early childhood memories (not so long ago). We would actually have Champorado (Chocolate Rice Porridge) for breakfast.

Then my brothers and I will smother it with a Carnation Evap Milk. We would even create arts on top of it. We even tried to spell our name.

Yes, we would make art in it. I would believe most barista’s would say “I learned making coffee art when I ate Champorado.”

Back then it was a tedious task creating Chaporado.

What you need:

3 – 4 tbsp chocolate powder or cocoa powder
1 cup rice
3  cups water
sugar

How to make it:

1. Cook rice in a saucepan with water.

2. Stir constantly to avoid it burning and sticking at the bottom.

3. When rice is a bit transparent , add the sugar and the chocolate powder.

4. Cook until rice is tender. Adjust sugar to taste. If rice mixture is too dry, add a little more water.

5. Serve with evaporated milk on top.

But now with the help of modern technology and the availability of pack goods. Anyone can make it under 10 minutes. Just open a pack then wait for it to boil on a pot with water.

Yes, but one thing will never change for every Filipino is the Carnation Evap milk.

Those were very nice memories. That’s why I like to give my kids those fond memories of their own.

So whose up for a bowl?

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