Part 9/11:
Champorado is a sweet, chocolate porridge made with glutinous rice, often enjoyed during breakfast in the Philippines. Traditionally using tableya, or pure cocoa blocks, it can also be made with cocoa powder. This dish is typically topped with sweetened condensed milk or coconut milk and is commonly served with tuyo, a salted dried fish that contrasts nicely with the sweetness.
Persian Culinary Treasure: Tahdig
Tahdig, the crispy rice crust at the bottom of the rice pot, is a revered component of Persian cuisine. Originally a way to prevent rice from burning, many techniques now exist to achieve this golden crust, often enhanced by ingredients like yogurt or thinly sliced potatoes. The result is a satisfying texture that perfectly complements any rice dish.