Craving for Champorado

I'm stuck at the client office. I should be home by now but I'm waiting for the rain to let up so my ride can get here. And now I'm starting to crave for a steaming bowl of Champorado which will go perfect with this gloomy weather.

If you didn't know (coz apparently some people from Germany read my blog), Champorado is a chocolate rice porridge. It goes perfectly with tuyo (dried fish) but I actually prefer eating it danggit (another type of dried fish) since the saltiness counteracts the sweetness of the dish.



So... what's the perfect champorado?

Of course, homemade is still the best. Our maid cooks a mean champorado. She uses the Antonio Pueo chocolate and malagkit rice that we buy from the supermarket and not the just add water ones. As I said, I like danggit with my champorado but we only have that when we don't have tuyo.

Also, most people like putting evaporated milk and sugar into their champorado. But I didn't like how the evaporated milk or fresh milk degrades the stickiness of the rice. Instead, I put powdered milk in my champorado and I don't even have to add sugar anymore.

If I don't have a choice and I have to eat out, the best champorado I have ever tasted comes is from Max's. Their triple chocolate champorado is to die for. It's a little sweeter than I would prefer and I'd have to bring my own powdered milk if I disliked evaporated milk that much but on a cold, gloomy morning, it's the best you can get next to homemade champorado.

Now, I'm hungry. Someone get me champorado. ^^