Truth is, I don’t remember having champorado (“chocolate rice” to the kiddo) cooked with glutinous rice. For breakfast, it has always been left-over rice from dinner the night before. However, tablea has never been a problem. With Mom’s family in Batangas having a small coffee plantation, we had regular supply of tablea and kapeng barako. So here is how I cook it; the only difference is that I use finely ground dark cocoa powder available in supermarkets.
Oh, here’s another twist. Being in NZ where fresh milk makes the world go round, we are having fun with thick, fluffy froth on champorado! How to do it? You could whip up fresh milk with a hand mixer until thick and fluffy, use a milk frother, or the simplest way… shake enough milk in a sealed container. Yeah, that’s it. Barnyard and peasant-like but it works. (Back in those days, we used to write our names on our portion of champorado with evap milk.)
A bowl of left-over rice (or 1 cup of rice, glutinous or not)
1/2 cup finely ground dark cocoa powder (better if you have tablea)
Fresh milk (evaporated or condensed milk will do)
Add cocoa powder in a pot of boiling water. Stir and simmer for 2 minutes. Add leftover rice and bring to boil. Add 3 to 5 tablespoon of sugar and stir. Lower heat and simmer for 3 to 5 minutes until the mixture thickens. Serve hot with milk and sweeten more with sugar if you like.
Lasang Pinoy, Sundays. Fluffy.
And this is how I like it. Lotsa milk.