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. Let me know what you think.
Champorado Recipe
Ingredients
- 8 tbsp cocoa powder or about 4 pieces tableya
- 1 cup glutinous rice malagkit
- 1/2 cup sugar
- 3 1/2 cups water
- condensed milk optional
Instructions
- Pour 2 1/2 cups of water in a pot and bring to a boil
- Put-in the glutinous rice and allow water to re-boil for a few minutes
- Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously
- Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
- Remove from the pot and place in a serving bowl.
- Serve hot with a swirl of condensed milk on top.
Joelen says
September 8, 2009 at 6:08 pmMmm -- definitely comfort food for me! I love the garnish swirl 🙂 Have you tried making champorado in other flavors aside from chocolate?
irish says
July 11, 2011 at 9:12 amummm…actually champorado is a chocolate rice porridge..so it cannot be tried in any flavors only for chocolate..yum,yum!!!
Joelen says
July 12, 2011 at 6:53 pmIrish -- oh, I know chocolate is traditional but I’ve made a few other flavors since my initial reply. You should try buko pandan champorado, white chocolate champorado, ube champorado, etc. There are so many amazing flavors that you don’t have to limit it to just chocolate!
aures says
July 11, 2010 at 4:42 amHi -- try this with condensada -- the less sweet version of condensed milk.And if sago is available -- it’s very enjoyable. Just make sure the sago will not be overcooked.
enjoy
Sarah says
August 2, 2010 at 9:16 pmHi there! I just want to ask if I can use ordinary rice instead of using this glutinous rice? will it still taste good? Thanks 🙂
Aubrey Mondano says
August 31, 2011 at 3:04 amI’m a woman who is not really good in cooking. It’s rainy season and my household mates wanted champorado with tuyo not for breakfast but for dinner. Well, I’ll try. Thanks for the procedure. Noted.
Ruby says
October 29, 2014 at 6:12 pmCooked this a few days ago and my husband absolutely loved it! He liked it cold and thought it was delicious! We didn’t even have to put condensed or evaporated milk upon serving it. Thanks a lot!
Tara says
September 27, 2015 at 11:23 amThis was absolutely delicious! Like the idea of using dark cocoa powder. Love your swirl of condensed milk on top.