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
Heat a pot over medium high heat.
Add in the water, coconut cream, sugar, and whisk.
Add in the rice and bring to a boil.
Reduce to medium heat and add in the cocoa powder.
Occasionally whisk in bits of water to keep a thick porridge-like consistency.
Once the rice has cooked, turn off the heat, ladle into a bowl, and garnish with a heaping tablespoon of condensed coconut milk.