Filipino Chocolate Rice Dessert
This modern version of the Filipino chocolate rice dessert, known as champorado, brings a cozy blend of chocolate and rice together to create a rich and satisfying dish that is perfect for any time of the day.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 2 cups Cooked white rice or sticky rice Leftover rice works well.
- 2 to 2.5 cups Water Use less if your rice is already soft.
- 3 to 4 tablespoons Unsweetened cocoa powder
- 1/3 cup Dark chocolate chopped or chocolate chips
- 3 to 5 tablespoons Brown sugar Adjust to taste.
- 1 pinch Salt
- 1/2 cup Milk or coconut milk Optional but highly recommended for creaminess.
Instructions
Preparation
- Put rice and water in a pot and let it simmer until it loosens up and turns porridge-like.
- In a small bowl, whisk cocoa powder with a little hot liquid first to avoid clumping, then stir that into the pot.
- Add sugar, salt, then the chocolate pieces, and stir until the chocolate melts and the mixture turns glossy.
- Finish with milk or coconut milk right at the end to keep it creamy.
Notes
If it gets too thick, add water a splash at a time. If it tastes flat, add a tiny pinch more salt to enhance the chocolate flavor. Topping suggestions include sliced banana, toasted coconut, or a drizzle of condensed milk.