Sweet and Decadent Champorado

rice 3  The rainy season is upon Manila and I can’t think of a better way to pass a cold rainy afternoon than by eating a hot bowlful of warm, creamy rice pudding flavored with rich, dark chocolate. It looks like it is time for another kitchen adventure!!

The recipe is super easy to make and will be ready in no time… Well probably 30 minutes or so because as you know, good stuff are always worth the wait. 🙂

The best part in making this recipe, which Filipinos call as Champorado, is that it is very forgiving. It doesn’t need any technical know how to make it. Hoorah!

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The first thing to do is to get a cupful of polished white rice and place it into my sauce pan. Glutinous type of rice is the best. You’ll recognize it since the grains are round-ish and opaque whereas the less glutinous ones are very elongated and  of a translucent white color.

Simply put everything together in a saucepan and not long after, the aroma of that sweet and delicious chocolate will fill your kitchen. Don’t worry. It won’t take long until the rice soaks up the hot chocolate. A few minutes after that, you’ll be helping yourself to a really yummy bowlful of rice pudding.

If your cocoa turns out too acidic, add a tiny little bit of butter into the Champorado to cancel out the acidity. It worked like magic.

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Once the rice has reached a pudding-like consistency which should take about 30 minutes, your decadent snack is ready to serve. Simply serve it in a bowl (or in our case, on a plate) and add some milk to make your rice pudding even yummier.

Savor the sweet and chocolatey taste of the rice pudding as it sits on your tongue. The smooth and creamy texture gliding past your palate creates a truly decadent food experience.

Descriptions aren’t worth much compared to the actual thing. So here goes the recipe which is so easy to re-create in your own kitchen.

 

Champorado (Chocolate-flavored Rice Pudding)

3/4 cup polished white rice
3 3/4 cup water
3/4 cup cocoa
3/4 cup sugar
milk

1) Place the rice in a sauce pan and rinse it in water until the water runs clear. Add in the water for cooking and bring to boil over medium heat.
2) Add some hot water to the cocoa until it dissolves. Add to the rice mixture immediately.
3) Lower the heat to medium-low and occasionally stir the mixture as it boils. Continue boiling until the rice reaches a pudding-like consistency. (About 30 minutes) Mix in the sugar. Add salt to taste.
4) Serve in individual bowls and top with some milk.

Serves 4 persons.

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Sagada Escapade

Our Sagada Adventure started right after office one Friday of May. I was so excited to embark on a trip with my friends that I was probably counting the minutes as office hours drew to a close.

Our van finally fetched us at 8 PM and not long after, we were making our way through Manila traffic. The best part whenever in a long trip with friends is the teasing and the laughter and of course the exchange of stories. We were practically laughing our way through the traffic until I got so sleepy I had to sleep.

What greeted me early the next morning was something so awesome! We were driving along the ridge of a mountainous terrain and the view of sun breaking out from the horizon was just fantastic. The sky turning from dark blue to pale blue and then finally blending into the golden warmth of the sun’s rays was just unbelievable.

After two additional hours driving through the mountains, we finally made it to Sagada town proper. It’s a small and quiet town – you wouldn’t  get lost in it. There’s just one main road which is the National Highway and a few streets leading to the residential villages and other local establishments.

The food is very very fresh. Sagada is situated within the so-called ‘Salad Bowl of the Philippines’ since most vegetables and fruits that grow in temperate climates are able to grow in the cold and crisp mountain air. Pinikpikan, which is a very tasty chicken soup, is definitely something to try and look forward to. Spring rolls also have a unique twist in that their local version has more vegetables to it. I even think I tasted cucumber in it. Biting into their spring roll gives a very cool and fresh feeling in the mouth.

The thrilling adventures to be experienced in Sagada is found nowhere else! My friends and I availed of the cave connection tour accompanied of course by a local tour guide who brought us to the mouth of Lumiang Cave . It was a steep descent carefully walking on rock boulders – and sometimes rappelling down a rock wall. A head lamp is an absolute must! Our guide has been very helpful pointing to us where to position our feet to get the best footing. After more than three fun hours spelunking which occasionally required us to walk through pools of water, we finally exited Sumaguing Cave thus completing the cave connection. I cannot emphasize enough how much fun we had going through Lumiang and Sumaguing caves.

Sagada would not be complete without its people. The locals seem very friendly and helpful. I was actually surprised to find myself engaged in a conversation with a local family who was operating an internet shop. They were telling me the places to see and the best times to visit Sagada. We also went to their traditional burial grounds which is acclaimed for their hanging coffins. Local tradition says that such a burial arrangement allows for the spirit of the deceased to more easily move on to the after life as compared to being buried underground. There were lots of these hanging coffins. You could even see a group of them from the National Highway.

Overall, the trip to Sagada has been such a pleasant one. The sights, the people, the food, and the overall experience are worth going back for.

The journey of a thousand miles begins with a single step.
– Lao Tzu

 

I think this is an apt thought to start off my creative blog. It’s going to be a fun and exciting – and thoughtful – blogging experience.

Can’t wait to properly set up my blog!!

Until then, this is going to be a fun experiment.