Champorado is a Filipino chocolate rice pudding/porridge often served for breakfast. It is especially popular among children. It can be served hot or cold topped with sweetened condensed milk and is often paired with Tuyo (Salted dried fish) and Pan de Sal. This particular recipe uses water to cook the rice, but others sometimes use milk, evaporated milk, or coconut milk to make the pudding a little more decadent.
I was actually the only one who enjoyed this recipe. My Filipino mother-in-law doesn’t like Champorado and Chad and Evan don’t like chocolate. I personally thought it was a delicious addition to breakfast served hot from the stove with a generous drizzle of condensed milk. The sweetness was a good amount for me (it isn’t supposed to be overly sweet), but mix in more sugar if desired.
I used cocoa powder, but find some tableya (tablea) if you want to go completely traditional. Tableas are Filipino formed chocolate pieces in the shape of a ball, flat disc, or square. It is often used to make Filipino hot chocolate. You can find it in some Asian Food Markets specializing in Filipino ingredients. If you prefer dark chocolate, you can also use dark cocoa powder.
The base of this rice pudding is malagkit, a sweet glutinous rice (sticky rice, sweet rice, waxy rice). It has a low amylose and high amylopectin content that makes the rice sticky when cooked. The word glutinous refers to the glue-like quality of the rice. There is actually no gluten present. It is available in the international/rice section of some larger grocery stores and Asian Food Markets. You can also find it on Amazon: Thai Sticky Rice (Sweet Rice) 5 Lbs.
Take care while the rice is cooking. It tends to bubble and splatter. Also, stir constantly to keep the bottom from burning.
Champorado (Filipino Chocolate Rice Pudding)
Adapted from Panlasang Pinoy
3 1/2 cups hot water, divided
8 tablespoons cocoa powder (4 pieces tableya)
1 cup glutinous rice (malagkit)
1/2 cup granulated sugar
Sweetened condensed milk for serving
Pour 1 cup of the hot water in a medium bowl. Whisk in the cocoa powder until dissolved and smooth.
In a large saucepan, heat the remaining 2 1/2 cups water over high heat to bring to a boil. Add the glutinous rice and allow to return to a boil.
Reduce heat to medium and pour in the water with cocoa powder. Cook, stirring constantly, until cooked, 12-18 minutes. Mix in the sugar and continue to cook and stir until thickened. Taste and add more sugar if needed.
Serve hot drizzled with sweetened condensed milk.