Monday, September 26, 2011

Champorado (Chocolate Rice Porridge)

It's been cool here in Southern California the past few days, and I always go for comfort food when it's cold.

Last Friday was the first day of fall
Can you believe that?  
Where did time go?

It seems like only yesterday when I migrated to the US
Now, it's been two decades  
Where did time go?

When I was a child, my mom would always make me champorado
Now, it's my turn to make my own 
where did time go?

The woman who raised me, is no longer with me,
Two years ago today, she had been re-born into eternity.
I hang on to her recipes, I hang on to her memories
Where did time go?

I remember her today with a simple meal.
A meal of warmth, that comforts
A flavor of chocolate, that makes you want more
A meal that brings back memories, because after all,
Where did time go?

I am teary eyed as I write this
I think I'll pause for now
It is past bed time, oh geesh,
Where did time go? -GG-


1/4 cup sweet rice
3 cups water
1/4 cup + 2 tablespoons unsweetened cocoa powder
4 tablespoons sugar or to taste
dash of salt


1. Place all ingredients in a sauce pan, except cocoa powder and sugar, and bring to a boil.

2. Turn down the heat to low.  Add the cocoa powder and stir occasionally until the cocoa powder is dissolved and until the rice is cooked.  Add sugar slowly until you reach your desired taste.

3.  Serve with whole milk, cream, or evaporated milk on the side.  Stir in the milk into the champorado for a creamy tasting porridge.

Sweet rice has a thicker, stickier texture than regular rice.  It's also sweeter and creamier tasting.

Here's to you mom.  I know you love your afternoon snacks....a habit I acquired from you.

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