Champorado (Filipino Chocolate Rice Porridge)

5 from 3 votes

Champorado (Filipino Chocolate Rice Porridge)

Champorado is a Filipino chocolate rice porridge that is traditionally served for breakfast. It is typically enjoyed with dried salted fish and/or pandesal.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert

Cuisine: Filipino

Servings:

Author: Maryanne Cabrera

Ingredients

1 cup glutinous rice * (see notes), rinsed and drained
6 cups water
pinch fine sea salt
¼ cup dutch processed unsweetened cocoa powder
3 oz 90% dark chocolate, roughly chopped (85 g)
¼ cup dark brown sugar packed (adjust to taste)

Topping Choices:

sweetened condensed milk
evaporated milk
half & half
dairy alternatives: almond milk, coconut milk, etc.
cacao nibs (for crunch)
flakey sea salt or maldon salt (optional)

Instructions

Cook the rice: Combine rinsed glutinous rice, water, and salt in a heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Stir every 3 minutes to prevent sticking. Cook uncovered for 15-20 minutes until rice is completely soft and mixture has thickened to a porridge consistency.
Add chocolate mixture: Reduce heat to low. Add cocoa powder, chopped dark chocolate, and brown sugar. Stir continuously until chocolate melts completely and mixture is smooth and glossy, about 2-3 minutes. Remove from heat.n.
Adjust consistency: If champorado is too thick, add water or milk a few tablespoons at a time until you reach desired consistency. It should be thick but pourable.
Serve: Ladle champorado into bowls. Drizzle generously with sweetened condensed milk or your preferred topping. Sprinkle with cacao nibs and a pinch of flaky sea salt if desired. Enjoy warm or chilled.

Notes

About glutinous rice: Despite the name, glutinous rice is naturally gluten-free. "Glutinous" refers to its sticky texture. Look for "sweet rice," "sticky rice," or "malagkit" if you can't find it labeled as glutinous rice.

Tablea substitution: For authentic flavor, substitute ¼ cup cocoa powder + 3 oz dark chocolate with 4-5 oz unsweetened cacao tablea, roughly chopped. Find tablea at Filipino or Latin markets.

Sweetness level: The recipe provides a mildly sweet base. Adjust brown sugar to taste, remembering that most sweetness comes from your topping. Start with ¼ cup and add more if desired.

Consistency tip: Champorado thickens significantly as it cools due to rice starch. This is normal. Thin with milk or water when reheating.

Storage: Keep leftover champorado in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing.

Nutrition