Today I cooked Champorado for my family for our Merienda. It is a sweet chocolate rice porridge that uses malagkit (rice glutinous rice) and cacao (cocoa powder) as main ingredients. While others use tableya (pure cocoa blocks), this time I used spanish chocolate instead of the cocoa powder. Since it would take much of the time in buying malagkit outside the nearest rice seller, I used Japanese rice which is the one available in our kitchen. I just add brown sugar and evaporated milk onto it until cooked. Best served hot or cold during Breakfast or Merienda and is better enough when complimented with Tuyo (salted dried fish) but unluckily we don't have one. My special Champorado is best eaten during cold and rainy season like today. Happy tummies and we're all full! You should try it too.
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