Cold Chocolate and Coffee Rice Pudding (Champorado) and a Cookbook Giveaway

chocolate on top
Breaking up the chocolate bar was easy. Before unwrapping, I just broke it apart with my fingers. No mess!

You might think me crazy for craving rice pudding in the middle of summer. But this past week or two, we’ve had a deluge of thunderstorms here in northern Virginia.

And we all know there’s 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’s chocolate rice pudding!

Now rice pudding recipes are as common as golden poppies carpeting a California hillside, but I was delighted to find Marvin Gapultos’s Filipino champorado (Chocolate and Coffee Rice Pudding) in his new cookbook, “The Adobo Road Cookbook–A Filipino Food Journey–From Food Blog, To Food Truck, And Beyond” (Tuttle Books, May 2013). If you didn’t know already, Marvin is the voice behind the very entertaining  Burnt Lumpia blog. And if you haven’t visited his blog, you should!

Marvin's new cookbook is an exciting treasure trove of both classic and modern Filipino recipes.
Marvin’s new cookbook is an exciting treasure trove of both classic and modern Filipino recipes.

More mocha than chocolate since it contains coffee, this rice pudding uses a particular type of rice called “malagkit,” the Tagalog name for long grain glutinous rice. My last encounter with malagkit was when I was making suman with Gloria for my cookbook.

While I was making the champorado, I imagined Gloria standing next to me in the kitchen reminding me to constantly stir the rice. “C’mon, Pat, keep stirring.” 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’t burn and meld to the bottom of the pot (well, at least very little did!).

You are probably thinking, “I’m not going to make rice pudding in summer.” Oh, but you should.

I don’t 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.

Et voilà!

cold rice pudding3
Cold rice pudding is a nice change from same ole same ole mousse or panacotta. Add some fresh summer berries and you have dessert for your next dinner party.

Aside from giving you Marvin’s awesome champorado recipe, I’m also giving you a chance to win Marvin’s cookbook. Tuttle Books has generously donated 3 copies of “The Adobo Road Cookbook” so please leave me a comment telling me how you like your rice pudding and any special touches you add. Or just say, “hi!” 

The giveaway ends Friday, July 26, 2013. (Sorry, we can only mail the book to U.S. addresses.)

~~~

Chocolate and Coffee Rice Pudding (Champorado)

chocolate rice pudding5

Marvin writes in his book that Filipinos eat champorado for breakfast, and accompanied with dried salted fish. Being the modern Pinoy that he is, Marvin adds his own twist to with bacon. I, on the other hand, chose to eat it plain. Sorry, Marvin, couldn’t 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) if you’d like to feed it to your kids. If you don’t have malagkit, use Japanese sweet rice (short grain glutinous rice) or any short grain rice like Japanese sushi rice. Even Arborio will do. You can also vary the type of chocolate. I used a bar of bittersweet chocolate instead of semisweet chocolate chips.

Makes: 4 to 6 servings
Prep: 5 minutes
Cooking time: 45 minutes

3/4 cup (150 grams) malagkit
3 cups (750 ml) milk
1 cup (250 ml) strongly brewed coffee
1/3 cup (75 grams) sugar
Pinch of salt
1 (6 ounce) bar bittersweet chocolate, crushed, or 1/3 cup (250 grams) semisweet chocolate chips
2 tablespoons coffee liqueur (optional)

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!).

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.

Spoon the pudding into individual bowls and serve warm. Or cover and chill till cold and serve with fresh berries.

Notes: If you’d 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—no splatter). Crumble and sprinkle over your champorado.

Don’t forget to leave a comment for a chance to win one of three copies of “The Adobo Road Cookbook!”

~~~

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’s a great cookbook and you should buy it!

35 thoughts on “Cold Chocolate and Coffee Rice Pudding (Champorado) and a Cookbook Giveaway

  1. Cinnamon seems to be a winner in champorado recipes. I’m eager to sample champorado with a creme brûlée topping! What’s the name of the restaurant, Susan?

  2. And the winners are: Nicole (@Hapatite), Jaz, and Frugal Hausfrau! Congrats! I’ll be in touch shortly! Thank you everyone for participating 🙂

  3. I have to admit while I thought I knew champorado (with evaporated milk and a little tinapa), I never knew it had coffee in it. I’d love to try this recipe!

  4. We LOVE rice pudding – usually just steamed with coconut milk and cinnamon. But I haven’t tried champurado in a long time. Will definitely give that a try!

  5. Like others have mentioned, we like to add a bit of cinnamon to ours.

    Thanks for the chance to win, my wife is Filipina, and I’m a big, dumb, white boy ;o)

  6. Hi Pat, I like my rice pudding extra custardy. I learned to make it as a young teenager as a way of using up LEFT OVER rice, not using raw rice and stirring it until it’s thick…

  7. Chocolate? Here we keep it simple.. Plenty of butter cream and milk. Throw some cinnamon and sugar and eat. Yum.

  8. I remember eating my champorado with a bit of fried salty fish. I never understand that combo but it’s the only thing that brings back childhood food memories 🙂

  9. I always have rice on hand and have been pouring over recipes looking for a new twist. I always use raisins soaked in brandy and cinnamon in mine. I’m happy to find your recipe and can’t wait to try it!

  10. My family and I adore rice pudding! This looks like a fun recipes to try! My daughter is adopted from Vietnam, so we like to try dishes from there. I would love to win a copy of Adobe Road! Thanks for the opportunity.

  11. Hi, would like to get on the Adobo Road. Marvin’s writing is entertaining and would like to
    check out his recipes.

  12. I’m not a big fan of rice pudding, but this recipe (chocolate!) caught my eye. I’d love to learn more about Filipino foods. Thanks for the chance to win the cookbook!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s