These days, I freeze everything I can -- that I think has a chance of turning out just as yummy once it's thawed and reheated. I experiment with just 2 cups first, and if I like it afterward, I make and freeze a huge quantity the next time. I'm happy to share that the champulado recipe in my book, A Taste of Guam, thaws and reheats perfectly -- I'd go so far as to say it's even better!
With my kid's busy softball and soccer schedules, I try to cook a monster batch of whatever -- and freeze. This cuts down tremendously on how often I have to cook the same dish -- the end result is less stress, and more time to get other things done.
The photo above is champulado in 2-cup restaurant containers -- and a bowl of freshly ground masa. What's cool is that waaaay back when, during Spanish times, champulado was probably prepared with masa -- and it was more a corn chocolate drink than it was a rice pudding dessert. It's actually one of Mexico's influences on Guam -- but as with many dishes, we changed it from corn to rice.
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