Champorado-Filipino chocolate rice porridge

Champorado, or sweet chocolate rice porridge, is one of the most favorite breakfast staples in the country.

A cup of this goodness with condensed or evaporated milk on top is a comfort for every Filipino.

You might think chocolate for breakfast is insane, but this dish mostly gets its sweetness from the milk drizzled on top. Traditionally, tablea or pure chocolate blocks are used to for this recipe.

Cooking this recipe is relatively easy, but it requires a lot of stirring since the rice tends to stick easily to the bottom of the pan. You’ll know when it’s done when the rice is already cooked and the mixture has achieved a thick, dark texture. 

TIPS HOW TO COOK CHAMPORADO

Make sure to add the brown sugar 5 minutes before the dish is cooked, as adding this ingredient early can result in a bitter champorado. Stir constantly, mind the heat of your pan, and wait for your bowl of goodness.

Traditionally, this dish is eaten during breakfast, but it can also be a great afternoon snack as well. Kids love pouring a generous amount of condensed or evaporated milk into their bowls, and some even use powdered milk!

But did you know that the best way to eat this is by pairing it with tuyo, or salted fish? That’s right. It might seem like a weird combination, don’t knock it until you try it. You’ll find that the saltiness of the tuyo pairs nicely with the creamy champorado. 

Can be eaten hot or cold, this is an excellent source of energy to get through your activities in the day. You can make it healthier by skipping the sugar and canned milk in the recipe.

Champorado Recipe

Champorado Recipe is a chocolate porridge famous in the Philippines. You may use cocoa powder or tablea in cooking this delicious breakfast. It is best paired with tuyo or dried fish.

INGREDIENTS

• 1 cup glutinous rice

• 4 cups water

• ½ cup sugar

• ⅓ cup cocoa powder or 4 pcs tablea

• condensed milk optional

INSTRUCTIONS

• In a pot, pour the water and bring to boil. Add the glutinous rice and cook for 12-15 minutes or until the rice is cooked.

• In a small bowl, dilute the cocoa powder with ½ cup water, then add it to the rice.

• Add the brown sugar and stir until the sugar is dissolved and the color is well blended.

• Transfer in a serving bowl and drizzle some condensed milk. You may serve it while it's hot or cold.

Xoxo

Gil