Champorado (Chocolate Rice Porridge)
Updated: May 13, 2022
Champorado is a popular item for breakfast in the Philippines. It's a Chocolate Sweet Rice Porridge that is cooked unsweetened, then served with milk to add creaminess, then sprinkled with sugar to taste. This was cooked pretty traditionally, but I added some dehydrated fruit as garnish just to make it a bit fancy and to add a bit of tartness.
Today is Mother’s Day 2020, and Happy Mother’s Day to all the mothers out there... mine especially of course.
Lately my mom has encouraged me to cook a lot more Filipino food, and I’m not complaining. I like that taking this time home means that I can cook more of the food that I grew up with, the food she cooked for me that now I get to cook for her.
Champorado, is one that I grew up eating for brekky all the time. It really reminds me of home. Recipe below!
Champorado (Filipino Sweet Rice Porridge) Breakfast, Vegetarian/Vegan Prep Time: 5 mins Cook Time: 35 mins Servings: 4-6
INGREDIENTS For the Champorado: 1 cup glutinous rice Generous pinch of salt ¼ cup dark cocoa powder For serving: Milk of choice, we use evaporated milk Sweetener of choice for sprinkling, we use brown sugar Fruits, optional
DIRECTIONS 1. To make the champorado, place glutinous rice, and salt in a medium sauce pot with 4 cups of water on medium-high heat. Bring to a boil, stirring occasionally so as rice doesn’t stick together and to the bottom of the pot. 2. Once mixture is boiling, reduce heat to a simmer and continue to cook until rice is very tender, and liquid is a soupy consistency, about 20 minutes, still continuing to stir occasionally. 3. Meanwhile in a small bowl, combine cocoa powder with ¼ cup water and stir until smooth. Add to rice mixture, and continue to cook for another 10 minutes. 4. Serve in bowls, then drizzle with milk of choice and sweeten to taste. Enjoy!
