Milk Chocolate Sticky Rice Porridge

Champorado can be cooked in many ways using a variety of ingredients you wish to use. Just like this milk chocolate sticky rice porridge version. The ingredients are very simple and also quick to make.

Champorado malagkit is a comfort and nostalgic food for Filipinos bringing joy to every bite, especially when paired with tuyo (salted dried fish). We enjoy this as a snack or meal depending on the mood and how hungry we are. Most of us prefer to eat Champorado during breakfast because it’s filling and provides energy for the day.

Ingredients

• 1 cup glutinous rice (sticky rice)
• 3-4 cups whole milk
• 1-2 packets, milk-chocolate powder
• sugar, to taste
• evaporated milk, to taste
• fried dried fish, optional

Instructions

1. In a pot, pour the glutinous rice then rinse thoroughly up to 4 times, or until the water is almost clear.
2. Add the milk, then turn on the stove. Set the heat to medium-low.
3. Keep stirring gently so it doesn’t burn.
4. Cover once in a while but keep an eye so it won’t overflow.
5. Cook the rice before adding the chocolate powder.
6. When the rice is cooked, add 2-3 packets of chocolate powder.
7. Stir very well until fully combined.
8. Transfer to a bowl and add sugar and condensed milk according to your taste.
9. You can also add fried dried fish. It’s a perfect complement to chocolate porridge, but it’s also optional. Enjoy!

Substitutes

• Instead of whole milk, you can use coconut milk.
• For milk chocolate powder, you can use cocoa powder, cocoa tablets (tablea), or milk chocolate bars or chips.
• Sugar and evaporated milk can be substituted with salt if you don’t like the chocolate porridge sweet.

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Milk Chocolate Sticky Rice Porridge (Malagkit na Lugaw)

A milk chocolate porridge that is made with sticky rice and also filling.

Course: Breakfast, Main Course, Snack

Cuisine: Asian, Filipino, Philippines, Southeast Asia

Keyword: champorado, chocolate porridge, lugaw na malagkit, sticky rice recipe

Ingredients

• 1 cup glutinous rice (sticky rice)
• 3-4 cups whole milk
• 1-2 packets milk chocolate powder
• sugar, to taste
• evaporated milk, to taste
• fried dried fish, optional

Instructions

1. In a pot, pour the glutinous rice. Then rinse thoroughly up to 4 times.

2. Add the milk, then turn on the stove. Set the heat to medium-low.

3. Keep stirring gently so it doesn't burn.

4. Cover once in a while but keep an eye so it won't overflow.

5. Cook the rice before adding the chocolate powder.

6. When the rice is cooked, add 2-3 packets of chocolate powder.

7. Stir very well until fully combined.

8. Transfer to a bowl and add sugar and condensed milk according to your taste.

9. You can also add fried dried fish. It's a perfect complement to chocolate porridge, but it's optional. Enjoy!

This milk chocolate sticky rice porridge can also be made or eaten not only during breakfast but also anytime. I make this several times during the winter and whenever I have salted dried fish (tuyo) available.

Watch the video recipe

Other versions of Champorados or porridges you might want to try

• Champorado (Chocolate Rice Porridge)
• Pork Arroz Caldo from Leftover Rice (Lugaw)