Filipino Chocolate Champorado (Sweet Cocoa Rice Porridge)

A comforting bowl of chocolate rice porridge (champorado) infused with rich cocoa flavor, complemented by the creamy addition of half and half milk, creating a luscious and indulgent breakfast or dessert.

5 from 1 vote

Filipino Chocolate Champorado (Sweet Cocoa Rice Porridge)

This classic Filipino Chocolate Champorado redefines simplicity with just five essential ingredients, promising a nostalgic and delightful breakfast or snack.

Prep Time5

Cook Time20

Course: Breakfast, Snack

Cuisine: Asian

Servings: people

Calories: 167kcal

Author: Rose Sioson

Equipment

1 small pot

Ingredients

½ cup sweet rice or glutinous rice
2 cups water
¼ cup Cocoa, Dry Powder, Unsweetened
¼ cup sugar
topppings Heavy cream, Half and Half. Evaporated milk, condensed milk or powdered milk. Basically, any kind of milk!

Instructions

Soak rice with 2 cups of water for at least 2 hours.
Rinse ½ cup sweet rice and simmer in 2 cups water until tender.
Stir in ¼ cup chocolate powder for a rich cocoa flavor.
Add ¼ cup sugar, adjusting for your preferred sweetness. Stir until dissolved.
Simmer for 5-10 minutes, stirring. Serve warm in bowls.
Customize with toppings any milk that you like.

Notes

Soaking rice is optional but highly recommended. It may take longer time to cook if you skip this step.
Stir Frequently: Stir the rice often to prevent it from sticking to the pot and ensure even cooking.
Melt chocolate: To make sure the chocolate melts evenly, mix the cocoa powder with half a cup of water before adding it to the pot.
Adjust Sweetness: Taste as you go, adjusting the sugar based on your preference.
Add Milk Before Serving: If you like your champorado extra creamy, add milk (evaporated, coconut, or condensed) right before serving.

Nutrition