Filipino mornings aren’t the same without this chocolate rice porridge, or ‘Champorado’. Think of your usual porridge, but made tastier with chocolate tablets and cocoa powder. These rich bowls of champorado are often served with some milk and dried anchovies on top. This gives it the right balance of sweet and salty, giving you a perfect start to your day.
How To Make Champorado (Filipino Chocolate Rice Porridge)
A Filipino breakfast chocolate porridge more commonly known as Champorado, made up of glutinous rice, chocolate tablets, and cocoa powder.
Ingredients
- 2 oz unsweetened chocolate tablets, (tablea), or finely shaved dark chocolate bars
- 1 tbsp cocoa powder
- 3 tbsp brown sugar
- 6 cups water, divided
- 1 cup glutinous rice, or sweet rice, sushi rice, or high-starch short grain rice, washed
- salt, to taste
To serve:
- 1 tbsp condensed milk
- 1 tsp dried anchovies, fried
Instructions
-
In a saucepot, combine 1 cup of water, cocoa powder, sugar, and chocolate tablets or bars.
-
Melt the chocolate over medium heat, stirring occasionally. Set aside.
-
In a soup pot, bring the remaining water to a rolling boil and add your rice.
-
Reduce to a simmer and continue simmering for roughly 10 to 15 minutes until rice is cooked while stirring occasionally.
-
Add your melted chocolate into the porridge and stir until combined. Continue simmering for roughly 5 to 8 minutes until thickened.
-
Season with salt and adjust accordingly.
-
Serve with a swirl of condensed milk and fried anchovies for the sweet and salty taste contrasts.
Nutrition
- Sugar: 11g
- :
- Calcium: 39mg
- Calories: 224kcal
- Carbohydrates: 50g
- Cholesterol: 2mg
- Fat: 1g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 85mg
- Protein: 4g
- Saturated Fat: 1g
- Sodium: 30mg
- Vitamin A: 13IU
- Vitamin C: 1mg
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