It’s sad that a lot of people no longer prepare champorado the traditional way. They settle for sub-par boxed versions of this quintessential Filipino breakfast favorite. People don’t realize that making it from scratch is just as easy as using the instant version.
I get that the champorado and tuyo tandem is not for everyone, but for me, nothing says Filipino comfort food quite like a bowl of that sweet and salty goodness for breakfast. I decided to give this beloved pairing a twist by using white chocolate and crispy dried squid instead.
This recipe comes with a warning, a pot full of bubbling white chocolate rice porridge might just bring Goldilocks and the three bears right to your breakfast table, so make sure you cook some extra portions.
White Chocolate Champorado with Crispy Dried Squid
Total Time: 35 minutes / Yield: 2-4 servings
- 1 cup malagkit or glutinous rice, rinsed and drained
- 5 cups water
- 6 ounces white chocolate
- 1/4 cup sugar
- 1/2 can evaporated milk, or a cup of whole or low-fat milk
- A pack of dried squid
- Oil, for frying
- Heat some oil in a shallow pan on a medium-high heat. Slowly drop in the dried squid one at a time. Don’t crowd the pan. Fry until golden brown, about 3-5 minutes. Set aside.
- Bring the rice and water to a boil in a medium saucepan over high heat. Reduce the heat from medium-to-low and let the rice simmer gently.
- After 10 minutes, add the white chocolate and sugar. Whisk until everything is thoroughly combined.
- Let the rice simmer for a while longer until it is perfectly cooked, another 10 minutes.
- Serve hot or chilled and top with the crispy dried squid.