TSAMPORADO or CHAMPURADO
tsamporado / tsampurado / champorado / champurado
a chocolate-flavored rice porridge in the Philippines
from the Spanish word champurrado (a traditional hot drink in Latin America)
In Cuba, champurrado is a drink defined as "una bebida a base de agua, azúcar y varias especias mezcladas con ron o aguardiente" while in Mexico, champurrado is "un atole de chocolate
Champorado (the most common spelling used by Filipinos) is made by cooking malagkit (sticky or glutinous rice) with cocoa powder. After placing the cooked mixture in a bowl, some milk is poured on top and oftentimes brown sugar is added. It is traditionally served with tuyo (dried fish) for breakfast, but is also a favorite snack.
INGREDIENTS
6 ounces bittersweet chocolate, coarsely chopped
1 cup short-grain sweet rice, also known as sticky rice
5 cups water
1/3 cup granulated sugar
3/4 cup evaporated milk
INSTRUCTIONS
- Create a double boiler by filling a pot with 2 inches of water and bringing it to a simmer over medium-low heat. Place the chocolate in a heatproof bowl and set it over the pot. (Do not let the water touch the bottom of the bowl.) Stir continuously until the chocolate is completely melted and smooth. Remove from the heat and set aside.
- Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. Transfer the rice to a medium saucepan, add the measured water, and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture thickens, about 15 minutes.
- Add the sugar and melted chocolate to the rice, whisk to combine, and return to a simmer. Continue to simmer, stirring occasionally, until the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside until the pudding has cooled slightly but is still warm, about 45 minutes. (At this point, you can cool the champorado completely, transfer it to a container, cover, and refrigerate for up to 3 days.)
- Spoon the champorado into serving bowls and drizzle each with evaporated milk
