Champorado

5 minutes
to prep

30-45 minutes
to cook

4 servings

Print Recipe

About this Recipe

Champorado is Filipinx chocolate rice porridge that is traditionally served for breakfast. This traditional dish is a childhood favorite for many Filipinx that can be served hot or cold and pairs wonderfully with salted “fish”.

Recipe by: Jimel Iglesia of sandoksentient
Photos by: Emily Lavieri-Scull

 

Ingredients

  • 1 cup coconut cream
  • 1 cup glutinous white rice
  • 2-3 cups of water
  • ¼ cup cocoa powder*
  • ¼ cup coconut sugar
  • 1 tablespoon condensed coconut milk

*See F.E.P. Chocolate List for recommended brands

Step-by-Step Instructions

Step 1

Heat a pot over medium high heat.

Step 2

Add in the water, coconut cream, sugar, and whisk.

Step 3

Add in the rice and bring to a boil.

Step 4

Reduce to medium heat and add in the cocoa powder.

Step 5

Occasionally whisk in bits of water to keep a thick porridge-like consistency.

Step 6

Once the rice has cooked, turn off the heat, ladle into a bowl, and garnish with a heaping tablespoon of condensed coconut milk.

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