Good ol' Champorado

Let this rich Filipino chocolate rice porridge warm you during rainy days...

Ingredients:
12 cups of water
3 cups of glutinous rice
8 pieces of unsweetened tablea (chocolate tablets)
1 1/2 cups brown sugar
fried danggit (dried rabbitfish)
fried dilis (dried long-jawed anchovies)
evaporated milk

Procedure:
1. In a saucepan, dissolve the tablea in one cup of water. Set aside.

2. In a separate casserole, on medium heat, combine the remaining cups of water and glutinous rice.

3. When it starts to boil, reduce heat to low and pour the dissolved tablea into the rice mixture.

4. Stir constantly to create a smooth consistency.

5. Add sugar according to your preference.

6. When the rice becomes translucent, the champorado is done.

7. Turn off the stove and serve the champorado in individual bowls while hot.

8. Drizzle with evaporated milk and serve with the dried fish.

*For a creamier version, you can substitute the evaporated milk with coconut milk.

Source: Mabuhay magazine, p. 54, July 2008