I appreciate Fall more here in Michigan.
The lush woods, and forests
have this majestic autumn beauty to it,
when Foliage turns to its vivid fall colors,
yellow, orange, gold, amber and red.
In Los Angeles the leaves mostly turn to brown and then falls off.
Unless you go up North in California,
then that's where you see the same beauty of fall, Michigan have.
Fall weather is just perfect for me.
A Filipino Champorado is
coconut milk and chocolate.
a pinch of salt
or 1/2 cup cocoa powder, chopped
- In a medium saucepan, pour water, add rice, and bring to a boil over high heat.
- Reduce heat to low, simmer for 15 minutes, constantly stirring to avoid rice from sticking at the bottom of the pan.
- Stir in coconut milk and salt, simmer for another 15 minutes.
- Add chocolate, and sugar to taste. Blend well.
- Serve hot.
- If you don't like coconut milk, you can substitute it with evaporated milk.
- My children like to top their champorado with chocolate shavings, and I like to pour mine with evaporated milk on top.
- In some Provinces in the Philippines they like to pair champorado with Tuyo, a dried salted herring.