Champorado or Filipino chocolate rice porridge is a traditional Filipino breakfast. Made with sticky rice and pure cacao tablets, it’s rich, creamy and very chocolatey; just the kind of boost we need in the morning!
(If you love starting your day with chocolates – who doesn’t? – you’ll love these Chocolate Ricotta Muffins with Walnuts & Chocolate Chips or these Super Chocolatey Double Chocolate Waffles.)
I grew up eating champorado (pronounced exactly as it’s spelled: champ-o-ra-do) or Filipino chocolate rice porridge. It’s traditionally eaten for breakfast, though I also eat it for mid-morning snack, afternoon snack, dinner and even dessert! (I eat like a hobbit lol).
There are a lot of variations of champorado now (e.g. made with oatmeal or cocoa powder) but my favourite is still the kind my grandmother makes – sticky or glutinous rice + tablea (the same cacao tablets used for tsokolate or Filipino hot chocolate).
It’s rich, very chocolatey Filipino comfort food. Perfect for these chilly winter mornings. But really, it’s a great start to the day, any season!
How do you make champorado?
Luckily, champorado is so easy to make. It doesn’t take much time at all in the morning.
You simply boil water, add the tablea, add rice and sugar, cook and serve warm. That’s it!
We usually serve it topped with milk and with salty fish on the side (if we can find salty fish or tuyo here. Otherwise, bacon will do too!).
How to cook champorado using tablea
I don’t own a batidor so what I do is roughly chop the tablea before mixing them in water or milk. This helps dissolve them faster and results to a smoother mixture.
Tablea are available sweetened or unsweetened. When making tsokolate, I use sweetened tablea. For champorado, I use unsweetened.
But if you can only find sweetened tablea no worries. You can still make champorado, just adjust (or altogether omit) the sugar in the recipe.
What kind of rice is used for champorado?
As for the rice – ideally you should use sticky or glutinous rice to get thick, creamy champorado. They’re usually available in Asian supermarkets and I’ve seen them in our local supermarkets too.
If you can only find regular rice, opt for white rice. Just watch that it doesn’t break apart or get too mushy the longer you cook it.
Other breakfast ideas
There you have it. Chocolate + rice = sweet chocolate rice porridge. If there ever was an excuse to eat chocolate for breakfast, this is it!
Though whether you eat champorado for breakfast or snack or dessert, it’s delicious. Hope you try it.
Here are other breakfast ideas for you to explore:
Champorado Recipe (Filipino Chocolate Rice Porridge)
- 5 cups water
- 5 pcs tablea unsweetened, roughly chopped
- 1 cup glutinous or sticky rice
- 1/2 cup brown sugar packed
- milk for topping
- In a medium saucepan, boil 5 cups of water. Add 5 pcs roughly chopped tablea and stir until dissolved.
- Add 1 cup glutinous or sticky rice and 1/2 cup brown sugar and stir. Bring down to a simmer and cook until the rice is cooked through and until the mixture reaches the consistency of porridge (15-20 minutes, see notes). Stir occasionally.
- Serve warm, topped with milk (optional).
Did you make champorado (Filipino chocolate rice porridge)? I’d love to hear from you in the comments section below.
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