Champorado (Filipino Chocolate Rice Porridge)
Champorado (Filipino Chocolate Rice Porridge)
Contents
Champorado is a traditional Filipino chocolate rice porridge made with glutinous rice and cocoa (or tablea chocolate). It’s a comforting breakfast or snack, often served with sweetened condensed milk or paired with salty dried fish for contrast.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 cup glutinous rice (or regular rice if unavailable)
- 4 cups water
- ¼ cup unsweetened cocoa powder (or 3-4 tablea tablets, crushed)
- ½ cup sugar (adjust to taste)
- ½ cup evaporated milk or sweetened condensed milk (for serving)
Instructions
- Rinse the glutinous rice until the water runs clear, then drain.
- In a pot, bring 4 cups of water to a boil. Add the rice and reduce heat to a simmer.
- Dissolve cocoa powder (or crushed tablea) in ½ cup hot water to form a smooth paste. Add this to the rice.
- Stir occasionally and cook for 30–45 minutes until the rice is soft and the mixture thickens.
- Add sugar and mix well. Simmer for another 5 minutes.
- Serve warm, drizzled with evaporated or condensed milk.
Tips & Notes
- Texture: For creamier champorado, stir frequently during cooking.
- Chocolate: Tablea gives a richer, grainier texture; cocoa powder yields a smoother consistency.
- Pairing: Traditionally served with tuyo (dried fish) for a sweet-salty contrast.
Champorado Variations: Tablea vs. Cocoa Powder
| Feature | Tablea Chocolate | Cocoa Powder |
|---|---|---|
| Flavor | Rich, earthy | Milder |
| Texture | Grainier | Smoother |
| Availability | Filipino markets | Widely available |
FAQ
Can I use regular rice instead of glutinous rice?
Yes, but the texture will be less sticky. Reduce cooking time by 10–15 minutes.
Is champorado served hot or cold?
Traditionally served warm, but some enjoy it chilled as a pudding-like dessert.
Can I make champorado vegan?
Yes, omit the dairy toppings or use coconut milk instead.
Related guides
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- Tapsilog: Filipino Breakfast Favorite
- Tosilog
- Adobong Kangkong (Filipino Water Spinach Adobo)
- Arroz Caldo