One of my favorite things for breakfast growing up was a filipino dish called champorado which is basically chocolate sweet rice. When I first moved out of my parents’ home, it was all I ever wanted for breakfast but everytime I tried to make it up, it just didn’t taste right. It never compared to mom’s. Why try to duplicate a recipe when you can re-create? And why not make it white… white chocolate, that is.
White chocolate champorado
1 cup sweet rice
5 cups water
1 1/4 cup white chocolate chips
1/8 tsp vanilla extract
1/8 tsp cinnamon
– Rinse sweet rice.
– Place sweet rice and water in a pot over medium high heat. Be sure to constantly stir so rice doesn’t stick to the bottom. Bring to a boil, then lower heat to medium-low. Allow to simmer until rice is soft.
– Stir in white chocolate chips, vanilla extract, cinnamon, and a pinch of salt.
– Continue to cook until chocolate is melted.
You can add sugar if you’d like or more chocolate chips. I usually don’t add any though. I find the chocolate adds just enough sweetness while not being overwhelming. This dish will thicken the longer it sits. I like it best when it’s first cooked.