Champorado (Chocolate Rice Porridge)
Champorado is a chocolate porridge and favorite Filipino comfort food, especially during cold weather.
- Prep
- 12 min
- Cook
- 42 min
- Total
- 54 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Wash the rice twice.
Procedure
Combine the rice and water in a pot. Place the pot over medium heat, cover, and bring to a boil.
Procedure
Uncover the pot and stir in the sugar and cocoa powder until well mixed.
Procedure
Simmer over low heat, stirring regularly, until the rice is cooked and the porridge is thickened as desired.
Procedure
Stir in the evaporated milk and serve.
Notes, tips, and variations
Sometimes champorado tastes good when eaten with salted fish.
Photo: Josh James from Imus, Philippines · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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