Every morning, I noticed that my grandparents rarely use leftover rice that had been sittin in a bowl just to be disposed later. I don't know if my grandma still has pig livestock, I haven't been at the back of my aunt's house which where the pigpen located at to think the house is surrounded by dogs. Anyway when she had pig livestock, feeding the pig leftover rice, banana peel, peel of fruits, used grated coconut...etc.

Eversince I was a child I really loved champorado especially when you mix it with powdered milk, the taste is complimented and well combined. I also loved mung beans, when you boiled it, crush the mung beans using ladle or spoon then put right amount of sugar to boil. I don't know if you guys tried that especially the mung beans. 

Anyway, without further ado let's get into business. The simple ingredients are, the leftover rice and Cocoa powder. You can buy cocoa powder in a convenient store if any.  A sachet of cocoa powder is cost P1.00, very cheap right. 

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Instruction:

In a casserole pot filled it with water. 

Put the leftover rice in the casserole, using your hand crushed the rice therefore it won't stick together.

Put the casserole pot on the stove.

NOTE: This is important to keep in mind, overcook the rice. Let it boil until the rice is almost melting. Scoop some rice from the casserole pot and pick up some rice, the grain is supposedly giving the melting down effect and easy to crush. 

Add the cocoa powder, let it boil for a minute then the Champorado is ready to serve.

I said overcook the rice so that it won't give you the "normal rice" feeling when consuming the champorado rather it will gives you the melting and almost water-like effect in your mouth. You do not need to chew the rice to break it down into pieces because the rice is very tender.