Champorado
A classic Filipino chocolate rice porridge made rich withcocoa and glutinous rice, then topped with milk for a creamy, comforting treatperfect for rainy mornings or merienda.
Ingredients
- 1.5 liters water
- 2 cups glutinous rice
- 1 cup cocoa chopped
- 1 cup brown sugar
- Evaporated milk for topping
- Condensed milk for extra sweetness
Instructions
- Bring 1.5 liters water to a boil in a large pot
- Add glutinous rice, stir and cook on medium heat for 10–15 minutes
- Chopped unsweetened cocoa into small, pour into pot while stirring
- Add brown sugar, Simmer and stir regularly to avoid sticking and lumps
- Add evaporated milk, stir well and cook until thick and creamy (about 15–20 minutes)
- Serve hot in bowls topped with evaporated milk and a drizzle of condensed milk
Video
Notes
Cooking Tips
• Stir frequently to avoid rice sticking to the bottom
• Adjust sugar based on your taste preference
• Simmer gently for smoother, thicker consistency Ingredient Tips
• Use pure unsweetened cocoa for a deep chocolate flavor
• Condensed milk adds sweetness and creaminess—adjust amount to taste
• For a traditional twist, pair with tuyo on the side
• Stir frequently to avoid rice sticking to the bottom
• Adjust sugar based on your taste preference
• Simmer gently for smoother, thicker consistency Ingredient Tips
• Use pure unsweetened cocoa for a deep chocolate flavor
• Condensed milk adds sweetness and creaminess—adjust amount to taste
• For a traditional twist, pair with tuyo on the side