Yoribang
BreakfastFilipinoFree to use

Champorado

Sweet chocolate rice porridge with a drizzle of milk. Traditionally eaten with salty dried fish.

Serves 4

Prep 5 min

Cook 30 min

Champorado
Photo: Josh James from Imus, Philippines, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 1 cup glutinous rice
  • 4 cups water
  • 1/2 cup unsweetened cocoa powder or 4 tablets tablea
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 1/2 teaspoon vanilla extract

Steps

  1. Step 1. Boil the rice in the water, then simmer for 20 minutes, stirring now and then, until soft.

  2. Step 2. Whisk in the cocoa until smooth.

  3. Step 3. Add the sugar and salt and cook for 8 to 10 minutes until thick and creamy.

  4. Step 4. Stir in the vanilla. Serve hot with a swirl of evaporated milk.

Where this recipe comes from

Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.