Champorado or chocolate rice porridge is one of breakfast fares that brings me back home… brings me back to my childhood of waking up in the morning to a bowl of steaming champorado that my mom cooked early in the morning. It takes patience to cook champorado. Unlike steaming rice where you just put rice and water in the rice cooker, switch the “on” button and just leave till the rice cooks, with champorado, you have to watch often as it cooks so the rice doesn’t clump together as in steamed rice. One has to stir the pot often until the the rice cooks with porridge consistency. Back home, my mom wakes up earlier than usual so that I can wake up to a bowl of champorado.
Champorado is typically paired with fried dried salted fish or “tuyo” or “daing” but I really don’t like this pairing. I prefer my champorado topped with milk and sugar. I’ve been here in Thailand for more than a year already and still I have not cooked it here yet. And though I am going home in few days, I couldn’t wait for my champorado fix in the Philippines. So I just have to cook it here myself. It’s perfect timing as well as I just bought a slow cooker. Call it a lazy girl’s champorado, set up everything at night and finish the preparing when you wake up.
Slow cooker champorado
By December 12, 2012Published:
- Yield: 3 cups ( 2 Servings )
- Prep: 5 mins
- Cook: 5 hrs 0 min
- Ready In: 5 hrs 5 mins
Champorado or chocolate rice porridge cooked in the slow cooker
- Mix brown rice, glutinous rice and 4 cups water in the slow cooker.
- Set the cooker to low and cook for about 4 hours.
- Mix the porridge and check the consistency. If it's almost clumped, add more water.
- Mix chocolate powder and 1/2 cup water, then add to the porridge mixture. Continue to cook at low for about 15 minutes.
- Pour into bowls and top with milk, sugar and flax meal.
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