Champorado

Recipe by Gravity84. Wikified by Kenning.

Champorado at Dilis
(cham-po-RAH-doh at DEE-lease)

Another Filipino breakfast food, also commonly served as a dessert at Filipino restaurants, without the dilis. It's a thick, rich, warm chocolate rice pudding. Dilis is dried anchovy. Yes, dried fish with chocolate rice pudding. The sharp, salty, savory crunch of the fish offsets the sweetness and provides a slight break from the champorado's richness.

Ingredients

1 cup sweet rice
3 cups water
1/3-1/2 cup unsweetened cocoa, depending on how "chocolatey" your particular cocoa of choice is
1/2 cup granulated sugar
1/8 teaspoon vanilla extract
pinch of salt
sweetened condensed milk

In a pot, add 2 cups of water and the rice. Whisk the cocoa powder into 1 cup of water and add to the pot. Bring to a low boil, stirring constantly. Add sugar, salt. Stir until the rice is translucent and is cooked through. Remove from heat and add a dash of vanilla extract, stir to combine. Serve with sweetened condensed milk on top, if too rich, add regular milk to cut it.

Dilis

Add desired amount of dried anchovies to a metal pan or dry skillet. Roast in an oven at 350 for about 10-15 min. Serve with champorado.

Variations

You can also serve with tuyo, another dried fish. If you can't find these dried fishes or can't get over the chocolate rice/fish pairing you can serve it with crispy bacon. The saltiness of the bacon will have pretty much the same effect.