"Tsampurado" (Chocolate Rice Porridge)

 Tsampurado (in Spanish - Champurrado) is a sweet chocolate rice porridge. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter.

When i was a child, i remember buying tsampurado at Nana Aying's. For only P5 per bowl, i can have my favorite breakfast :) But it can also be a "comfort food" during rainy days and part of mid-afternoon snacks or "merienda" :)

How about you? Can you remember how you enjoyed your tsampurado when you were a kid? :)

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Let's get started!

INGREDIENTS:

• 1 cup glutinous rice (malagkit)
• 8 tbsp cocoa powder
• 1/2 cup sugar
• 3  1/2 cups water

PROCEDURES:

• Pour 2 1/2 cups of water in a pot and bring to a boil.
• Put-in the glutinous rice and allow water to re-boil for a few minutes.
• Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously.
• Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
• Remove from the pot and place in a serving bowl.

• Serve hot with a swirl of condensed or evaporated milk on top.
• Goes best with fried or grilled TUYO(salted dried fish)! :)

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SHARE & ENJOY :)