That was the little rhyme my grandmother used to sing about this delicious weekend treat. Once in a while, we would be lucky enough to have some for breakfast in the morning.
Champorado, not to be confused with though very similar to the Mexican champurrado, is basically a chocolate rice porridge. I would personally like to argue that it's better than oatmeal - I mean, chocolate for breakfast??? Heck ya!
Though I didn't eat this all the time, it definitely explains why I'm not remotely close to my "normal" weight. But, this dish is a staple in Filipino households.
There were some mornings that my siblings and I would specifically request this for breakfast. Did I mention that my Lola lived with us?
Day 2 in the world!
I've lived with my Lola for most of my life. I'm #26 out of 34 grandchildren. My mother was her 9th child out of 12.
For a couple of years, I believe (relatives, feel free to correct me!), my Lola and Lolo joined three of their daughters living in Chicago, but soon moved back to the Philippines. In 1990, after my Lolo's death in 1989, my Lola moved to Los Angeles into our tiny house.
House on N. Berendo St. (it used to just be a white house, but my aunt schnazzed it up!)
She specifically asked to live with my mother and our family, though she was asked to move to Los Angeles to help care for one of my younger cousins. I've always wondered why she chose to live with us all these times. Though, and maybe I'm biased here, in the end, my mom (with my dad at her side) was perhaps one of the ones who were better equipped to handle all the logistics of her death.
Regardless, my Lola managed to pass along a healthy appetite to all of us, in the Philippines, in Chicago, in Florida, in Los Angeles, and in other international locales.
Now, traditionally, champorado could be accompanied with a salty treat. My sister favors salami, microwaved just a little bit. Hardcore Filipinos favors tuyo (salty dried fish). I personally am a happy camper with a nice warm bowl all on its own.
Salami? Tuyo? Or just Champorado on its own?
1 cup sweet rice or brown rice
water, about 5 cups, more or less
¾ cup bittersweet or semisweet chocolate chips, or half the amount of each
milk or soy milk
Cook rice in 2 cups water. Stir once in a while so the rice does not stick at the bottom of the pan. When rice starts to absorb the water and the consistency becomes too thick add more water, slowly, ½ cup at a time. Repeat adding water for desired consistency. When the rice starts to pop, add chocolate chips and mix until chocolate melts.
Serve warm with milk or soy milk to desired amount. Add sugar if desired.