Champorado at Dilis
(cham-po-RAH-doh at DEE-lease)
Another Filipino breakfast food, also commonly served as a dessert at Filipino restaurants, without the dilis. It's a thick, rich, warm chocolate rice pudding. Dilis is dried anchovy. Yes, dried fish with chocolate rice pudding. The sharp, salty, savory crunch of the fish offsets the sweetness and provides a slight break from the champorado's richness.
1 cup sweet rice
3 cups water
1/3-1/2 cup unsweetened cocoa, depending on how "chocolatey" your particular cocoa of choice is
1/2 cup granulated sugar
1/8 teaspoon vanilla extract
pinch of salt
sweetened condensed milk
In a pot, add 2 cups of water and the rice. Whisk the cocoa powder into 1 cup of water and add to the pot. Bring to a low boil, stirring constantly. Add sugar, salt. Stir until the rice is translucent and is cooked through. Remove from heat and add a dash of vanilla extract, stir to combine. Serve with sweetened condensed milk on top, if too rich, add regular milk to cut it.
Add desired amount of dried anchovies to a metal pan or dry skillet. Roast in an oven at 350 for about 10-15 min. Serve with champorado.
You can also serve with tuyo, another dried fish. If you can't find these dried fishes or can't get over the chocolate rice/fish pairing you can serve it with crispy bacon. The saltiness of the bacon will have pretty much the same effect.