Hey everyone, it’s Anne from Beyond the Bayou Blog. Today, I’m excited to share my take on champorado, a Filipino chocolate rice porridge that’s become a favorite in my kitchen.
This comforting dish reminds me of the warm, sweet breakfasts my grandmother used to make on chilly mornings.
I’ve tweaked the recipe a bit to suit my taste, and I think you’ll love it too. Champorado is perfect for those days when you need a little pick-me-up or want to try something different for breakfast. It’s easy to make and uses ingredients you probably already have in your pantry.
Whether you’re familiar with Filipino cuisine or trying it for the first time, this chocolatey, creamy dish is sure to hit the spot. So, grab your apron, and let’s get cooking! I can’t wait for you to try this delicious champorado recipe.
What is Glutinous Rice?
Glutinous rice, sometimes called sticky rice, is a type of rice that becomes very sticky when cooked. Despite its name, it doesn’t contain any gluten.
You’ll find this rice used in various desserts, such as Filipino biko, Vietnamese che bap, and Thai mango sticky rice.
Try Out These Tips!
- Quality Tablea Matters: If you can get your hands on some good-quality Filipino tablea (chocolate tablets), it can elevate the flavor of your champorado. The richer, more intense chocolate flavor makes a noticeable difference.
- Toasting the Rice: For a nuttier flavor, you can toast the glutinous rice in the saucepan for a few minutes before adding water. This extra step adds depth to the porridge.
- Consistency Control: Champorado thickens as it cools. If you like it thinner, add a bit more water or milk towards the end of cooking. If you prefer it thicker, let it simmer a bit longer.
- Sweetness Check: The amount of sugar can be adjusted based on your preference and the type of chocolate you use. Taste the champorado as you go, especially after adding the cocoa mixture.
Champorado Recipe
Equipment
- Medium Saucepan
- Wooden Spoon
- Measuring Cups
- Mixing Bowl
- Ladle
Ingredients
- 12 fluid ounces 1can evaporated milk
- ½ cup cocoa powder
- ½ cup sugar – add more if needed
- 1 cup glutinous/sticky rice
- 4 cups water
Instructions
- Boil 3 cups of water in a pot over high heat.
- Add glutinous rice and cook for 5 minutes, stirring occasionally.
- Dissolve cocoa powder in 1 cup of warm water until smooth.
- Pour the cocoa mixture into the pot with rice and cook until thickened.
- Reduce heat to medium-low, add sugar, and stir occasionally to prevent sticking.
- Adjust consistency with water if needed. Remove from heat when rice is cooked to desired texture.
- Serve Champorado in bowls and top with evaporated milk.
Nutrition
What To Serve With Champorado?
