Easy Champorado Recipe is a chocolate rice pudding variation that uses pure chocolate known as tablea. You will find this real simple and quick. I like to have champorado for breakfast. I grew-up adding powdered full cream milk in it instead of condensed milk. However, I learned to adapt condensed milk after a while. Did […]
Champorado is a sweet chocolate rice porridge that uses sweet glutinous rice (locally known as malagkit) and cocoa powder as main ingredients. A more traditional approach would be using tableya (pure cocoa blocks) instead of cocoa powder.
This porridge can be served hot or cold and is mostly eaten during breakfast. This can also be served during mid-afternoon snacks (meryenda) and is best when complimented with Tuyo (salted dried fish).
In this actual presentation, I used special dark chocolate (the only available ingredient in my kitchen) instead of the ordinary cocoa powder . This made the color of the Champorado darker…don’t be alarmed when the color of the champorado that you are cooking is brownish because that is the way it should be. I’m just trying to save some money by using ingredients that are directly available . You should do the same thing too 🙂
Try this Champorado recipe.