Champorado (Filipino chocolate rice porridge)

Champorado or tsampurado is a sweet chocolate rice porridge in Philippine cuisine
champorado

Ok, so what we didn’t mention is that Champorado is usually paired with tuyo (dried salted fish) for that breakfast of champions! We aren’t so keen on the salted fish, just the chocolate porridge for us please!

Made with sticky/glutinous rice, this porridge is great at breakfast or even as a dessert. It’s rich and sweet without being too sickly and best of all it’s completely vegan! You can subsitute the coconut milk with normal milk if you want, but the porridge doesn’t taste of coconut at all, just lovely chocolatey goodness!

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 1 cup sticky/glutinous rice
 4 cups water (these are rice cooker measuring cups) or fill to the 1 mark on the porridge scale on your rice cooker
 ¼ cup high quality cocoa powder (NOT drinking chocolate, cocoa powder is completely differen)
 2 tbsp dark chocolate (anywhere between 70-90% is fine)
 3 tbsp dark brown sugar
 1 tbsp light brown or white sugar
 1 pinch salt
 1 tin of cocount milk

1

Put the sticky/glutinous rice into the inner bowl of your rice cooker and add the appropriate amount of water (follow the guidance in the manual)

2

Add the cocoa powder, dark chocolate and dark brown sugar and stir

3

Cook the rice on the ‘short grain’ setting

4

When the rice has completed cooking, add the coconut milk – add half first, then add more bit by bit to get the consistency you like. Add salt and stir well.

5

Taste, if it’s not sweet enough add the additional light brown or white sugar.

6

Serve with a drizzle of coconut milk or cherries/other fruit on top

Ingredients

 1 cup sticky/glutinous rice
 4 cups water (these are rice cooker measuring cups) or fill to the 1 mark on the porridge scale on your rice cooker
 ¼ cup high quality cocoa powder (NOT drinking chocolate, cocoa powder is completely differen)
 2 tbsp dark chocolate (anywhere between 70-90% is fine)
 3 tbsp dark brown sugar
 1 tbsp light brown or white sugar
 1 pinch salt
 1 tin of cocount milk

Directions

1

Put the sticky/glutinous rice into the inner bowl of your rice cooker and add the appropriate amount of water (follow the guidance in the manual)

2

Add the cocoa powder, dark chocolate and dark brown sugar and stir

3

Cook the rice on the ‘short grain’ setting

4

When the rice has completed cooking, add the coconut milk – add half first, then add more bit by bit to get the consistency you like. Add salt and stir well.

5

Taste, if it’s not sweet enough add the additional light brown or white sugar.

6

Serve with a drizzle of coconut milk or cherries/other fruit on top

Champorado (Filipino chocolate rice porridge)