Drizzled with condensed milk and a smattering of dried anchovies, this porridge is typically served for breakfast or as a midday snack in the Philippines.
4 1/2 ounces finely chopped chocolate, preferably from an equal-parts mix of chocolates that include one very dark and then one or two moderately dark and/or semisweet chocolates 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume1 ounce dried salted anchovies, see noteFor the Champorado:
Place rice in a medium bowl and cover by at least 2 inches of room temperature water. Cover bowl and let soak at room temperature for at least 3 hours and up to overnight. Drain rice.In a 6-quart pot, add 2 cups water and bring to a boil over high heat. Add soaked rice and coconut milk and cook, stirring and scraping bottom of pot constantly with a wooden spatula or spoon to prevent sticking, until liquid has been mostly absorbed and rice is almost fully softened, 15 to 20 minutes.
You can opt to use Filipino tablea instead of the mix of chocolate bars; tablea should also be chopped finely before adding to your rice. You can also opt to serve with daing or tuyo that are quickly toasted in a skillet without the chile and caramel, if desired.Champorado can be refrigerated in an airtight container for up to 5 days. To reheat, warm champorado in the microwave for 1 to 2 minutes; if using a stovetop, add water, 1 tablespoon at a time, until desired consistency.More Serious Eats Recipes
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