Champorado
Champorado, from above
VegPhilippines

Champorado

Sticky rice simmered with chocolate, drizzled with milk. Yes, chocolate porridge is breakfast here.

35 minTime
6 gProtein each
mildSpice
Chocolate for breakfast2 chapters · 1 min read

Make it your way

Grandma's wayGlutinous rice cooked with tablea chocolate, with evaporated milk.
The original
355kcalsame
6 gproteinsame
4 gfibresame
35minutessame

Champorado.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Glutinous rice (sweet rice)¾ cup
Water4 cups
Dark chocolate (bittersweet chocolate)80 g, tablea or dark chocolate
Cocoa powder (unsweetened cocoa powder)2 tbsp
Sugar¼ cup, or to taste
Salta pinch
Evaporated milk½ cup, to drizzle

Method

4 steps
  1. 1Rinse the rice and simmer in the water for 15 minutes, stirring often.
  2. 2Add the chopped chocolate, cocoa, sugar and salt, stirring until melted.
  3. 3Simmer 10 more minutes, stirring, until thick and the rice is soft.
  4. 4Ladle into bowls and drizzle with evaporated milk.
Serve it like this

Ladle into deep bowls, swirl evaporated milk over the top and serve hot. A plate of salty dried fish or crackers alongside is traditional.

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Make it a meal

What goes with Champorado: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pandesal150 min
On the side Kinilaw25 min
On the side Laing60 min
A little snack Bibingka50 min
To drink Buko juice10 min
Something sweet Chocolate cake80 min
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