Champorado

This is one breakfast favorite that I like anytime of the day. I made one recently for merienda, just a little since I’m cooking for 2-3 servings only.

It’s easy to make. You will need malagkit (glutinous) rice for this one. When buying malagkit rice, I prefer to buy in the grocery where they packed very well. You are also sure that you will be getting pure malagkit. A bit expensive but worth it. There’s a brand I like, called Sung Sung by Jordan Farms. I like it for the fact that they the traditional malagkit variety in the Philippines called Malagkit Sungsung. This was one of the variety I studied for bacterial blight resistance genes and it is one of the varieties which has the gene we call Xa3. That was several years ago for my MS theses! But yes, I’ve studied a lot of rice varieties and I find it amazing to find them in the market being sold.

For chocolate tablea, there is only one choice for me – Kablon Farms.

To make champorado for 2-3 servings, I boiled a cup and a half of malagkit rice. The measuring cup I used is the one that came with the rice cooker. It is smaller than the average measuring cup. Add 2-3 cups water, let it boil and gently simmer. Stir occassionally so the rice won’t stick together. Add more water as necessary until rice is cooked and you get the consitency that you like. It’s really like making na porridge. Add 3 pieces of tablea and gently simmer till these are dissolved.

To serve, laddle the amount you wish in a bowl. Add some muscovado sugar and milk. Shave some dark chocolate on top (optional) and you’re all set to enjoy.

Note: This is traditionally served with fried dried fish, but I never really liked this pairing so I omit it. Champorado will also taste good when eaten cold.