Champorado or chocolate rice porridge, a Filipino dessert made using two basic ingredients - the perfect pairing of rice and chocolate, carries with it vivid memories of my childhood. Waking up from a nap on chilly Saturday afternoons to the the sweet smell of chocolate wafting from the kitchen, the glow in the hallway from the fading light of short winter days, the quiet hush from my still sleeping siblings... is it true for you too, that smell and taste suddenly catapult you backwards and further back, to memories that are so very clear...
Like Marcel Proust's episode of the madeleine, where he writes about the great spaces traversed from the mere taste of the plump little cakes: “... taste and smell alone, more fragile but enduring, more unsubstantial, more persistent, more faithful, remain poised a long time, like souls, remembering, waiting, hoping, amid the ruins of all the rest; and bear unflinchingly, in the tiny and almost impalpable drop of their essence, the vast structure of recollection.”
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After sharing champorado with my husband, I've since learned that his native France, along with many other countries, have their own variation of chocolate rice pudding/porridge as well...
For the photos above, I used what I had on hand: Jasmine rice, dark chocolate cocoa powder and whole milk. For traditional Filipino champorado, you may want to try the recipe from Jun-blog, a California-based Filipino food blogger.
For French chocolate ride pudding, a quick search led me to the recipe by Mireille Guiliano (of French Women Don't Get Fat).