Champorado is a sweet and creamy chocolate rice pudding in Philippines, a very popular breakfast item which originated from Mexico. The champorado is derived from the Mexican drink called Champurrado. So how did the Filipinos inherited the recipe? Apparently there were some bartering that happened between Philippines (under Spanish regime) and Mexico and the knowledge of making the drink was passed over then later the recipe had changed over time by adding rice to it.
Champorado is so popular there are now instant packages that you can buy at Asian Supermarkets, but still nothing beats the home made version which you can also pair with a dried and salty fish called tuyo which I still find weird until now.
1 cup Sticky/Glutinous Rice
4-6 cups water (depends on the consistency you like)
1/4 cup cocoa powder, unsweetened
1/2 cup sugar
a pinch of salt
1. Boil water in a pot, then add rice occasionally stirring to prevent it from sticking and burning.
2. Get 1 cup of water from the pot, separate and use to mix and melt the cocoa powder.
3. Mix the cocoa mixture back to the pot, continue mixing until the rice is cooked (it will be cooked once the rice is translucent and expanded)
4. Add sugar and salt.
5. Serve and top with powdered milk.