My Rainy Day Champorado Dad was not able to do the groceries due to the heavy rains the past few days, so mom wanted me to make something out of what we had – sort of my own little invention test. She asked me if we had the things we needed to make champorado. I looked into the old refrigerator where we stock our food supplies. Then I saw that we didn’t have everything but we had a few promising things…. We didn’t have sticky rice but we had leftover japanese rice from two months back, begging to be taken out of its misery. We didn’t have enough chocolate tablets for a decent champorado but we had our staple drink – SUSTAGEN choco. We didn’t have white sugar but we had brown. We didn’t have anchovies so we asked our grandmother down stairs if she had some. Luckily, she did. Here is how I made my Rainy Day Champorado: Ingredients: 1 1/2 cups Japanese rice 6 chocolate tablets 1/2 cup of brown sugar 7 cups of water: 6 1/2 cups of water for rice ; 1/2 cup of warm water for chocolate tablets condensed milk (optional) 1/2 cup of dried anchovies (dilis) 1/2 tsp of vanilla extract First, I boiled 7 cups of water. When the water is already hot and before it boils, I take 1/2 cup of water and set it aside. (It’s better to use the boiled water to dissolve the tablets but my mom said it is safer to take the water before it boils) Second, I dissolved the choco tablets in the 1/2 cup of hot water that I set aside in the previous step. Third, I put the japanese rice in the boiling water and let it boil for a few minutes. Fourth, I put the chocolate tablets in the boiling water and stirred continuously for 12-18 minutes. Fifth, I put the brown sugar. Sixth, I added vanilla extract. Seventh, I pan fried the anchovies. Finally, I placed the champorado on a bowl and put condensed milk and anchovies on top. TIP: next time make sure to mash the chocolate tablets because it’s going to take a long time to melt.