Rice has long been held as an integral part of the Filipino diet. Discover its versatility through the palatable feasts we continue to enjoy today!
Have you ever noticed that Filipinos have a multiplicity of words for “rice”? Within the Tagalog lexicon, there’s kanin, bigas, tutong, palay, and bahaw. Yet, the list goes on as we continue to explore the culinary expansion of rice in local delicacies and recipes. As the world’s biggest rice importer, you can bet we enjoy a diet that’s full of this delicious and versatile grain that’s been the backbone to decades, if not centuries, worth of fare.
Read also: What To Eat: Popular Rice Dishes Around The World To Try At Home
Champorado
Champorado may seem strange to people who aren’t Filipino. A sweet chocolate rice porridge, it’s often made with nuggets of pure chocolate known as tablea and then topped with milk. Served warm, some foodies often like to mix it with dilis or tuyo, both types of dried fish. Needless to say, champorado is a truly unique recipe that some may consider to be an acquired taste.