Move over Cocoa Krispies; Champorado is the ultimate chocolate rice porridge you’ll want for breakfast!
Two of my favorite things are chocolate and rice pudding, so combining them into chocolate rice pudding sounds perfect to me. While I may consider it more of a dessert, champorado is actually a Filipino breakfast staple. But no matter when you eat it, you’ll find yourself craving this tasty dish again and again.
I first made chocolate rice pudding years ago because I wanted to experiment with the combination. I had no idea that chocolatey rice porridge actually has roots in Mexico and the Philippines. It was purportedly brought to the Philippines by Mexican traders, who arrived with a recipe for a chocolate drink called champurrado. Later, the Filipinos added rice instead of the masa harina (corn flour) used by the Mexicans, turning it into the rice porridge we see here.
In the Philippines, champorado is eaten with dried salted fish that is shredded and placed atop the porridge for a salty and sweet contrast. For those of us who don’t find this combination appealing, substituting eggs is another great way to get that balance of sweet and savory flavors.
Is Champorado Healthy?
Champorado contains protein and fiber but is also fairly high in calories and carbohydrates. In place of evaporated or condensed milk, you can opt to use plant-based milk to make this dish dairy-free. I personally find that canned coconut milk works particularly well. Using a low-sugar or sugar-free sweetener in place of sugar can also help reduce the carb count in this porridge.
Master The Preparation Of Champorado
Champorado is quite easy to prepare, and the sweetness level is easy to adjust. Before you boil the rice, be sure to rinse it thoroughly. As soon as your rice starts to boil, lower the heat to medium-low. You want the rice to cook gently to give it time to properly absorb the liquid and develop the dish’s trademark stickiness.
Remember to stir the mixture occasionally to prevent the rice from sticking to the bottom of the pot. I like to do this every few minutes. When you add the vanilla and sugar, stir continuously until the sugar dissolves. I’ve made this with coconut sugar, and because that takes longer to dissolve, I add it at the start with the rice. Finally, make sure to remove your champorado from the heat as soon as it is done cooking.
FAQs & Tips
Once champorado cools to room temperature, refrigerate it in an airtight container for up to 5 days. You can also freeze the chilled pudding for up to 3 months. The rice porridge thickens as it cools, so add some water or milk when reheating on the stove or—if enjoying cold—add extra milk.
When it comes to chocolate for this dish, the richer the better, so opt for dark chocolate cocoa powder when possible. You want to use unsweetened cocoa powder that is 100% cacao. It may also be called raw cacao powder.
It’s best to use glutinous rice to get the chewy texture you want for this recipe. Also called sticky, waxy, or sweet rice, this may be long- or short-grain and has a glue-like texture once cooked. Do not confuse this with sushi rice, as they are not the same. Sushi rice does not have the high starch content found in glutinous rice.
Serving Suggestions
Champorado can be served with traditional breakfast items to balance the sweetness of the porridge. Adding a splash of evaporated or condensed milk to the top when serving adds extra creaminess. Dishes like Filipino Adobo Eggs, with their savory soy flavor, chunks of Filipino Pork Adobo leftover from dinner, and meat-and-veggie-filled Filipino Empanadas are all perfect for creating a hearty breakfast. You can also take an easy route and serve the champorado with Air-Fryer Breakfast Sausages. This Watermelon Fruit Salad would also make an ideal side dish.
Champorado
Ingredients
- 1 cup glutinous rice sticky rice
- 4 cups water
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- 1/3 cup granulated sugar plus more to taste
- Optional: evaporated milk or condensed milk for topping
Instructions
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Rinse the glutinous rice under cold running water until the water runs clear.
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In a saucepan, combine rinsed rice and 4 cups water. Bring to a boil over medium-high heat.
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Lower the heat to medium-low. Add the unsweetened cocoa powder and mix until dissolved.
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Continue to cook, stirring occasionally to prevent sticking, until the rice is tender and the mixture has thickened, about 15-20 minutes.
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Mix in the vanilla extract and granulated sugar, adjusting to your preferred sweetness. Continue cooking for an additional 2 minutes, stirring until the sugar has completely dissolved.
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Remove from heat. Ladle champorado into bowls, drizzle with evaporated or condensed milk if desired, and serve warm.
Nutrition
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