I grew up with champorado, either for breafast or an afternoon snack, it always hit the spot. Yeah, we eat five times a day; this is usually paired with dried or fried fish, a sweet and savory combination. I tried to recapture those childhood meals today at an RCIA team meeting that I hosted at my place. The result, a huge pot of champorado with a lot more after some water dilution to maintain consistency. Well, my Caucasion team mates are a l little coy about huge Saturday breakfast that they opted for fruit or something more recognizable. Here's the recipe:
3 cups of sweet (glutinous) rice
8 cups of water
1 cup of sugar
2 cups of organic cocoa (Trader Joe's)
Rinse the rice once, (it is not recommended, but to be on the safe side) put on a big pot with the water. Cook rice until transparent, stirring occasionally. When the rice is cooked, put the cocoa and sugar. Bring to a boil, dilute with water to maintain consistency.
Presto! champorado is done! Best consumed hot with milk and paired with something savory.
Great comfort food. Now, I have a big bowl in the fridge. Come over and have some.
Aging with joy...jauncing through life, like it's the first time, a great discovery, sharing experiences about my life as an elderly woman. There is joy in aging indeed, there is wisdom earned. The wisdom to believe, to cook brazenly and to eat wisely.
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