Champorado or Filipino chocolate rice porridge is a traditional Filipino breakfast. Made with sticky rice and pure cacao tablets, it’s rich, creamy and very chocolatey; just the kind of boost we need in the morning!
I grew up eating champorado (pronounced exactly as it’s spelled: champ-o-ra-do) or Filipino chocolate rice porridge. It’s traditionally eaten for breakfast, though I also eat it for mid-morning snack, afternoon snack, dinner and even dessert! (I eat like a hobbit lol).
There are a lot of variations of champorado recipe (e.g. made with oatmeal or cocoa powder) but my favourite is still the kind my grandmother makes – sticky or glutinous rice + tablea (the same cacao tablets used for tsokolate or Filipino hot chocolate).
Luckily, champorado is so easy to make. It doesn’t take much time at all in the morning. (For the detailed recipe, please scroll to the bottom where you will find a printer-friendly recipe card.)
DISSOLVE TABLEA. In a medium saucepan, boil water. Add roughly chopped tablea and stir until dissolved.
COOK RICE. Add glutinous or sticky rice and brown sugar and stir. Bring down to a simmer and cook until the rice is cooked through and until the mixture reaches the consistency of porridge (15-20 minutes). Stir occasionally.
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ENJOY! We usually serve it warm topped with milk and with salty fish on the side (if we can find salty fish or tuyo here. Otherwise, bacon will do too!).
Thank you for reading this article.
😱Wow champorado very yummy🤤😋