Champorado (Filipino chocolate rice porridge)

Name: Champorado (Filipino chocolate rice porridge)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Filipino
Ingredients: 150 g glutinous (sticky) rice; 1000 ml water; 60 g tablea or dark chocolate (70%); 1 tbsp cocoa powder; 3 tbsp brown sugar; 1 pinch salt; 120 ml evaporated milk or whole milk

Sticky glutinous rice cooked with dark chocolate, swirled with milk

Features:Vegetarian

Kid friendly

Cuisine:

Filipino

Champorado is the Filipino comfort bowl for rainy-season mornings and afternoon merienda, when children come home soaked from school in the monsoon. Glutinous rice is simmered with tablea, the pure roasted cacao tablets from Batangas and Cebu, into a thick, glossy, chocolatey porridge, then swirled with milk at the table. It is sweet, so this version uses less sugar than most and leans on the dark chocolate. It contains milk (and may contain soya in the chocolate). Chef's tip: keep stirring once the rice thickens; glutinous rice catches on the bottom of the pan very quickly.

Total time: 35 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

5 ½ oz glutinous (sticky) ricerinsed
4 ¼ cups water
2 ⅛ oz tablea or dark chocolate (70%)chopped
1 tbsp cocoa powder
3 tbsp brown sugar
1 pinch salt

To serve

½ cup evaporated milk or whole milk

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evaporated milk or whole milk

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Method

0/5 done

Step 1: Bring 4 ¼ cups water to the boil in a heavy pan, add 5 ½ oz glutinous (sticky) rice and simmer over a medium-low heat for 15 minutes, stirring often, until the grains are soft and swollen.
15 min
Step 2: Add 2 ⅛ oz tablea or dark chocolate (70%), 1 tbsp cocoa powder and 1 pinch salt and stir until melted and smooth.
2 min
Step 3: Keep simmering for 8–10 minutes, stirring constantly and scraping the bottom, until the porridge is thick and glossy and the grains are completely tender. Add a splash of hot water if it gets too stiff; it thickens more as it cools.
10 min
Step 4: Stir in 3 tbsp brown sugar to taste, starting with less. The common mistake is adding sugar at the start: it makes the rice catch and burn.
Step 5: Ladle into bowls, let it cool for a few minutes and swirl a spoonful of ½ cup evaporated milk or whole milk over each.

Nutrition per serving

Calories: 290 kcal
Protein: 6 g
Carbs: 50 g
Fat: 8 g
Fibre: 3 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does champorado (Filipino chocolate rice porridge) take?: About 35 minutes in total: 5 minutes to prepare and 30 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of cocoa powder?: Drinking chocolate, same amount (sweeter, so cut the sugar).
What can I use instead of brown sugar?: White sugar + 1 tbsp molasses or treacle per 200g.

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