Description
Champorado is a beloved Filipino dish that brings together the comforting qualities of rice porridge and the rich, decadent flavor of chocolate. Often enjoyed as a breakfast staple or a sweet snack, it evokes memories of home and warmth, making it a favorite among many Filipinos. This dish showcases the unique blend of Filipino ingredients and culinary influences, reflecting the rich history and culture of the Philippines.
Ingredients
Units
Scale
- 1 cup glutinous rice (sweet rice)
- 4 cups water
- 1 cup cocoa powder (or 1 cup chocolate tablets, like tablea)
- 1 cup sugar (adjust to taste)
- 1 can (13.5 oz) coconut milk or regular milk (for creaminess)
- A pinch of salt
Instructions
- Rinse the Rice:
- Wash the glutinous rice under cold water until the water runs clear. Drain well.
- Cook the Rice:
- In a pot, combine the rinsed rice and water. Bring to a boil over medium heat. Once boiling, lower the heat and let it simmer for about 20 minutes, stirring occasionally, until the rice is soft and the mixture is thickened.
- Add Cocoa and Sugar:
- Stir in the cocoa powder and sugar. If you’re using chocolate tablets, break them up and add them to the pot. Mix well until the chocolate is fully dissolved.
- Add Coconut Milk:
- Pour in the coconut milk (or regular milk) and a pinch of salt. Stir well and let it cook for another 5-10 minutes until creamy.
- Serve:
- Ladle the champorado into bowls. You can top it with a drizzle of condensed milk or a sprinkle of sugar if desired.