Champorado
Champorado is a warm, chocolatey rice porridge that's a beloved Filipino breakfast, often enjoyed with a splash of cold milk.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 cup sticky rice (glutinous rice) This type of rice is essential for the creamy texture.
- 3 cups water Use to cook the sticky rice.
- 1/2 cup cocoa powder Dissolve in hot water before adding to rice.
- 1-2 tablespoons sugar Adjust based on your sweetness preference.
- 1 cup milk Evaporated milk, regular milk, or coconut milk can be used.
Optional Flavorings
- 1 pinch salt Enhances the cocoa flavor.
- 1 stick cinnamon (optional) For added warmth and flavor.
- 1/4 cup condensed milk (optional) Increases sweetness and creaminess.
Instructions
Preparing the Sticky Rice
- Rinse the sticky rice until the water runs clear to prevent gumminess.
- In a pot, combine rinsed sticky rice and water, bringing it to a gentle simmer.
- Stir occasionally to prevent clumping and cook for 15-20 minutes until rice is tender.
Cooking with Cocoa
- In a separate bowl, dissolve cocoa powder in a bit of hot water.
- Pour the dissolved cocoa into the pot of almost-cooked rice and stir well.
- Add a pinch of salt for flavor enhancement and stir continuously until well combined.
Sweetening and Serving
- Add sugar gradually, stirring and taste-testing until desired sweetness is reached.
- Serve hot, pouring milk over the top before enjoying.
- Optionally add toppings such as sliced bananas or a sprinkle of sea salt.
Notes
Feel free to experiment with different flavor variations, such as adding peanut butter, coffee, or ube jam. This recipe is all about comfort and personal preference.