Forbidden Rice Champorado

 

It's been raining here quite a bit for the past 2 weeks. I'm not complaining at all because coming from a scorching hot summer, the temperature is mostly cool and comfortable. A welcome change in my book.

The rain also welcomes cravings for more warm and hearty meals. My go-to rainy day breakfast meal is a steaming hot bowl of Champorado (dark chocolate rice porridge) with tuyo (fried dried fish). It may not be appetizing to some but Filipinos really love this breakfast delicacy. There's just really something comforting about the deep, dark chocolate Tablea taste of the thick Glutinous or Malagkit rice paired with the salty and pungent taste of tuyo flakes. Yum! This odd pairing is certainly very nostalgic. I think Sancho will feel the same way when he grows up.

I've been trying to eat healthier for the past couple of weeks.  Along with that, my husband has been inviting (but really, let's call it dragging) me to go to the gym more often. It's just soooooo hard to drag my butt out of bed because of the cold and rainy mornings. Ugh! But he's right, it's really a MUST! We've go to move! Right?!

So in an effort to eat healthier too, I've been replacing white rice with forbidden (black) rice. It has so much benefits and I do love the taste.

Forbidden rice benefits: 

  • high in antioxidants
  • protects heart health
  • help in detoxification
  • good source of fiber

In this champorado recipe, on top of using forbidden rice as a healthier alternative, I also used coco sugar to sweeten it. Overall, the taste is really similar to what I grew up with but it's definitely a healthier option! Hope you enjoy!!!

 

Forbidden Rice Champorado

Ingredients

 
  • 2 cups black rice, cooked
  • 2 cups whole milk
  • 1/2 cup water
  • 2-3 Tbsp. coco sugar
  • 3-4 discs of Tablea
  • 1/8 tsp. ground cinnamon
  • 4 pcs. Tuyo, (fried, deboned and flaked)
 

Instructions

 
  1. In a small saucepan combine milk, tsokolate tablea discs, water, 1 Tbsp. coco sugar and cooked black rice. 
  2. Bring to a simmer. Stirring constantly until tsokolate tablea has melted completely. It should thicken up a bit. Check on sweetness (depending on the tablea, some are already sweet and some aren't). If it's not sweet enough, add 1 Tbsp. at a time of the remaining coco sugar.
  3. Ladle over two bowls and serve with flakes of Tuyo and a splash of milk.