Champorado for breakfast is simply the best! This thick and creamy chocolate rice porridge is perfect for starting your day. Top it with dried fish or dried anchovies to make it even better!
My 15-year-old daughter is a fan of Filipino food. Growing up abroad, she’d always ask me to cook up dishes from the Philippines. So, while I was making the Japanese Coffee Jelly segment, champorado was already on my mind. Champorado or Champurrado was passed down to Filipinos during the galleon trade between Mexico and the Philippines. This chocolate porridge is best for snacks, but we love it better for breakfast. Topping it with dried fish “tuyo” or dried anchovies boost its taste, it’s so good! Give it a try!
How to make Champorado
Five, Cinco, Cinq. It only takes five ingredients to cook up this Filipino staple dish.
- Glutinous rice – You can also use normal white rice but glutinous rice is more starchy and gets better results.
- Tablea/Cacao – Cocoa powder not the one for drinking can be used as an alternative.
- Sugar – Brown or white granulated sugar will do.
- Evaporated Milk – Some use condensed milk as toppings for the porridge, if you do this, remove the sugar.
- and lastly Water.
I did not count dried fish or dried anchovies as ingredients because this is optional. You start off by boiling water in a medium pot and then add the tablea/cacao until it dissolves. Once dissolved, Tip in the rice and cook until soft. Lastly, add sugar and let simmer for 1-2 more minutes. Serve in a bowl then pour some milk and enjoy.
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Tips for Champorado
- When cooking the rice, avoid rice sticking at the bottom of the pan by stirring occasionally.
- If you are going to use condensed milk as a topping, remove the sugar as condensed milk is already sweet.
- 4-6 pieces tablea / cacao (or 3/4 cup cocoa powder or add more if needed)
- 1 ¾ cup glutinous rice (or normal rice)
- 1 cup sugar
- 2 liters water
- evaporated milk (or fresh milk for topping)
- dried fish "tuyo" / dried anchovies (optional)
- In a medium pot, heat water over high heat to boil.
- When the water is boiling add tablea/cacao/cocoa powder until it dissolves.
- Add glutinous rice and set to medium heat. Let simmer while stirring occasionally.
- When rice is cooked/soft. Add sugar and let it simmer for 2-3 more minutes.
- Turn off the heat and transfer in a bowl. Top with evaporated milk and enjoy. Bon Appetit!
- Another way of making this is to not add the sugar yet after the rice is cooked. By doing this, it gives the person who will eat it the option on how sweet they want the porridge is.
- To re-heat, just add milk and place in the microwave.