{"id":2107,"date":"2013-07-18T14:40:38","date_gmt":"2013-07-18T18:40:38","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.com\/?p=2107"},"modified":"2013-07-18T14:40:38","modified_gmt":"2013-07-18T18:40:38","slug":"cold-champorado","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/cold-champorado\/","title":{"rendered":"Cold Chocolate and Coffee Rice Pudding (Champorado) and a Cookbook Giveaway"},"content":{"rendered":"
\"chocolate<\/a>

Breaking up the chocolate bar was easy. Before unwrapping, I just broke it apart with my fingers. No mess!<\/p><\/div>\n

You might think me crazy for craving rice pudding in the middle of summer. But this past week or two, we\u2019ve had a deluge of thunderstorms here in northern Virginia.<\/p>\n

And we all know there\u2019s nothing more comforting than curling up on the couch with a rich, creamy bowl of rice pudding as you listen to the pitter patter of raindrops and spy the occasional flash of lightning above the rooftops. Especially when it\u2019s chocolate rice pudding!<\/p>\n

Now rice pudding recipes are as common as golden poppies carpeting a California hillside, but I was delighted to find Marvin Gapultos\u2019s Filipino champorado\u00a0(Chocolate and Coffee Rice Pudding)\u00a0in his new cookbook,\u00a0\u201cThe Adobo Road Cookbook–A Filipino Food Journey–From Food Blog, To Food Truck, And Beyond\u201d<\/em><\/strong> (Tuttle Books, May 2013). If you didn’t know already, Marvin is the voice\u00a0behind the very entertaining \u00a0Burnt Lumpia <\/a>blog. And if you haven’t visited his blog, you should!<\/p>\n

\"Marvin's<\/a>

Marvin’s new cookbook is an exciting treasure trove of both classic and modern Filipino recipes.<\/p><\/div>\n

More mocha than chocolate since it contains coffee, this rice pudding uses a particular type of rice called \u201cmalagkit<\/a>,\u201d the Tagalog<\/a>\u00a0name for long grain glutinous rice. My last encounter with malagkit was when\u00a0I was making suman with Gloria for my cookbook.<\/a><\/p>\n

While I was making the champorado, I imagined Gloria standing next to me in the kitchen reminding me to constantly stir the rice. \u201cC\u2019mon, Pat, keep stirring.\u201d I have to admit, without Gloria at my side, I was a delinquent student and only picked up the spoon maybe once every 10 to 15 minutes. Thankfully, the rice didn\u2019t burn and meld to the bottom of the pot (well, at least very little did!).<\/p>\n

You are probably thinking, \u201cI\u2019m not going to make rice pudding in summer.\u201d Oh, but you should.<\/p>\n

I don\u2019t have a problem eating hot foods in summer–I grew up eating steaming noodles and hot dessert soups in 100 degree F weather. However, as Marvin mentions, you can refrigerate the rice pudding for a few hours and eat it cold. And when the rice pudding gets cold and thickens up a little, you can do fancy things with it.<\/p>\n

Et voil\u00e0!<\/p>\n

\"cold<\/a>

Cold rice pudding is a nice change from same ole\u00a0same ole\u00a0mousse or panacotta. Add some fresh summer berries and you have dessert for your next dinner party.<\/p><\/div>\n

Aside from giving <\/strong>you Marvin\u2019s awesome champorado recipe, I’m also giving you a chance to win Marvin\u2019s cookbook. Tuttle Books has generously donated 3 copies of \u201cThe Adobo Road Cookbook\u201d so please leave me a comment telling me how you like your rice pudding and any special touches you add. Or just say, \u201chi!\u201d\u00a0<\/em><\/strong><\/p>\n

The giveaway ends Friday, July 26, 2013. (Sorry, we can only mail the book to U.S. addresses.)<\/strong><\/em><\/p>\n

~~~<\/p>\n

Chocolate and Coffee Rice Pudding (Champorado<\/a>)<\/strong><\/span><\/p>\n

\"chocolate<\/a><\/p>\n

Marvin writes in his book that Filipinos\u00a0eat champorado\u00a0for breakfast, and accompanied with dried salted fish. Being the modern Pinoy\u00a0that he is, Marvin adds his own twist to with bacon. I, on the other hand, chose to eat it plain. Sorry, Marvin, couldn\u2019t do it! Know that this recipe is so simple and so adaptable. If you prefer to eat rice pudding for an afternoon snack or dessert after dinner, then use decaf coffee. Or leave it out entirely (substitute with water)\u00a0if you’d like to feed it to your kids. If you don\u2019t have malagkit, use Japanese sweet rice (short grain glutinous rice) or any short grain rice like Japanese sushi rice<\/a>. Even Arborio<\/a>\u00a0will do. You can also vary the type of chocolate. I used a bar of bittersweet chocolate instead of semisweet chocolate chips.<\/p>\n

Makes: 4 to 6 servings
\nPrep: 5 minutes
\nCooking time: 45 minutes<\/p>\n

3\/4 cup (150 grams) malagkit
\n3 cups (750 ml) milk
\n1 cup (250 ml) strongly brewed coffee
\n1\/3 cup (75 grams) sugar
\nPinch of salt
\n1 (6 ounce) bar bittersweet chocolate, crushed, or 1\/3 cup (250 grams) semisweet chocolate chips
\n2 tablespoons coffee liqueur (optional)<\/p>\n

Combine the rice, milk, coffee, sugar, and salt in a large saucepan over high heat. While stirring frequently, bring everything to a boil. Reduce the heat to moderately low heat and simmer, stirring frequently, until the rice is tender and the mixture thickens, 30 to 40 minutes. (Be the better cook and stir more often than I did!).<\/p>\n

Remove the rice mixture from the heat. Add the chocolate and stir until they are melted and thoroughly incorporated into the rice. Stir in the coffee liqueur if using.<\/p>\n

Spoon the pudding into individual bowls and serve warm. Or cover and chill till cold and serve with fresh berries.<\/p>\n

Notes: If you\u2019d like to garnish your rice pudding with bacon, cook a couple of slices till crisp, in a pan or in the oven (my preferred method\u2014no splatter). Crumble and sprinkle over your champorado.<\/p>\n

Don\u2019t forget to leave a comment for a chance to win one of three copies of \u201cThe Adobo Road Cookbook!\u201d<\/strong><\/p>\n

~~~<\/p>\n

Full disclosure: I tested recipes for Marvin and my lovely quote also appears on the cover of his cookbook. Plus, I received a free copy. However, I am writing this post because I think it\u2019s a great cookbook and you should buy it!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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