Champorado or chocolate rice porridge is yummy and a favorite breakfast or snack in the Philippines. You can pretty much eat this any time of the day. Most of the time, it is paired with salted dried fish or tuyo. Champorado is also called rice pudding, although there is no pudding in it.
Traditionally, champorado is made with tablea – which is made from 100% natural cacao beans.
Glutinous or sticky rice is commonly used in this recipe. But since I can’t find it in my area, I had to use regular rice. The trick when you want sticky cooked rice, all you have to do is keep stirring while the rice is cooking because it releases more starch. Aside from that, you can also use freshly cooked or leftover rice.
Easy, delicious and filling chocolate rice porridge Filipino style.
- 1 cup rice, washed
- 1/2 cups cocoa powder
- 1 cup sugar
- 6 cups water
- evaporated or condensed milk (for topping)
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In a large stockpot or skillet, stir together the rice and water. Cover and bring to a boil over medium-high heat.
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Remove cover and stir until rice is cooked and thickened.
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Add the cocoa and sugar. Stir for 2 minutes or until the cocoa has dissolved.
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Cover and simmer for 20 minutes.
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Remove cover and serve on a bowl. Top with evaporated or condensed milk.
Want to try another type of rice porridge? Try this Pork Arroz Caldo from Leftover Rice (Lugaw)
Watch the video recipe:
