Champorado
5 minutes
to prep
30-45 minutes
to cook
4 servings
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.
