If you’re looking for a comforting breakfast or snack that combines the smoothness of chocolate with the heartiness of rice, look no further than Champorado . This traditional Filipino dish is a rich, chocolatey porridge that has been a staple in many households, including mine. I remember the first time I made it with my kids; they were thrilled at the idea of having chocolate for breakfast! For us, it’s not just food—it’s a family moment that brings everyone to the table, sharing stories and creating memories over warm bowls of deliciousness. Interested in another family favorite? Check out our Breakfast Pizza Recipe for an easy cheesy delight.
Why you’ll love this recipe
Champorado is not only delicious but also incredibly easy to make. With just five ingredients, you can whip up this dish quickly, making it perfect for busy mornings or lazy afternoons. Plus, it’s gluten-free and can be easily adapted to be dairy-free as well. It’s a comforting and familiar flavor for many of us who grew up enjoying this simple yet decadent dish. The combination of gooey rice and sumptuous chocolate is simply irresistible, making it a hit with both kids and adults alike. Whether you serve it hot or cold, Champorado is sure to warm the hearts and tummies of everyone at your table.
Ingredients
- 5 cups water
- 1 cup glutinous rice
- 4 pieces tablea chocolate
- ½ cup sugar
- ½ cup evaporated milk
Step-by-step instructions
- In a deep pot over medium heat, add the 5 cups of water and bring it to a boil.
- Add in 1 cup of glutinous rice and stir to distribute evenly. Lower the heat and let it cook, stirring occasionally, until the rice starts to expand.
- Next, add the 4 pieces of tablea chocolate and stir continuously until the chocolate has fully melted into the mixture.
- Add ½ cup of sugar and continue cooking, stirring regularly until it’s completely dissolved.
- Continue to cook until the rice is translucent and the liquid is reduced to your desired consistency.
- Scoop the mixture into bowls, drizzle with ½ cup of evaporated milk, and serve hot.
Recipe tips & variations
If you’re feeling adventurous, you can swap the evaporated milk for coconut milk for a different flavor profile. Some like adding a pinch of salt to balance out the sweetness, while others top it with fried salted fish known as tuyo for an authentic Filipino experience. You can also experiment with toppings like sliced bananas, chocolate chips, or even a dollop of whipped cream for an indulgent twist.
Storage & reheating
Leftover Champorado can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply add a bit of water or milk to the porridge, warm it on the stove or microwave, and stir until you reach the desired consistency. It’s just as delicious when reheated, making it perfect for meal prepping.
FAQs
Why is my Champorado too thick?
Sometimes, Champorado can get thick as it cools down. Just add some water or milk to reach desired consistency when reheating.
Can I use other types of chocolate?
Yes, you can use any dark chocolate if tablea isn’t available, but true Champorado gets its unique taste from the rich, slightly bitter tablea chocolate.
Is it okay to have Champorado as a dessert?
Absolutely! It’s versatile enough to be enjoyed as a sweet breakfast or a satisfying dessert.
Recipes you may like
Feeling inspired by this hearty dish? Explore more breakfast ideas like our Crescent Roll Breakfast Recipes or savor the crispy goodness of our Breakfast Potatoes Recipe . Each one promises to make your mornings deliciously memorable.
Champorado Recipe: A Classic Filipino Chocolate Rice Delight
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting Filipino chocolate rice porridge that’s easy to make and perfect for breakfast or snack.
Ingredients
- 5 cups water
- 1 cup glutinous rice
- 4 pieces tablea chocolate
- 1/2 cup sugar
- 1/2 cup evaporated milk
Instructions
- In a deep pot over medium heat, add the 5 cups of water and bring it to a boil.
- Add in 1 cup of glutinous rice and stir to distribute evenly. Lower the heat and let it cook, stirring occasionally, until the rice starts to expand.
- Next, add the 4 pieces of tablea chocolate and stir continuously until the chocolate has fully melted into the mixture.
- Add ½ cup of sugar and continue cooking, stirring regularly until it’s completely dissolved.
- Continue to cook until the rice is translucent and the liquid is reduced to your desired consistency.
- Scoop the mixture into bowls, drizzle with ½ cup of evaporated milk, and serve hot.
Notes
- Substitute evaporated milk with coconut milk for a different flavor.
- Add a pinch of salt to balance sweetness or serve with fried salted fish.
- Experiment with toppings like sliced bananas or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 12g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg