Champorado Filipino Chocolate Rice Porridge Food

CHAMPORADO

Champorado image

Champorado is a chocolate-flavored rice porridge made with sticky rice and tablea. It's easy to make in under an hour and with only 5 ingredients. A delicious and comforting breakfast the whole family will love!

Provided by Lalaine Manalo

Time 45m

Number Of Ingredients 5

Ingredients

5 cups water
1 cup glutinous rice
4 pieces tablea chocolate
1/2 cup sugar
1/2 cup evaporated milk

Steps:

In a deep pot over medium heat, add water and bring to a boil.
Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency.
Add sugar and continue to cook, stirring regularly, until dissolved.
Ladle onto bowls, drizzle with evaporated milk and serve hot.

CHAMPORADO (FILIPINO CHOCOLATE RICE PORRIDGE)

Champorado (Filipino Chocolate Rice Porridge) image

Champorado is a Filipino chocolate rice porridge that is traditionally served for breakfast. It is typically enjoyed with dried salted fish and/or pandesal.

Provided by Maryanne Cabrera

Categories Breakfast Dessert

Time 30m

Number Of Ingredients 11

Ingredients

1 cup glutinous rice* (see notes), rinsed and drained
6 cups water
pinch fine sea salt
¼ cup dutch processed unsweetened cocoa powder
3 oz (85 g) 90% dark chocolate, roughly chopped
¼ cup dark brown sugar, packed
sweetened condensed milk
evaporated milk
half & half
dairy alternatives: almond milk, coconut milk, etc.
cacao nibs

Steps:

Combine rice, water, and salt in a heavy bottom sauce pot. Set over medium-high heat and bring to a boil.
Reduce heat to a simmer. Stir rice every 3 minutes or so. Continue to heat uncovered for 15-20 minutes until is rice is cooked through. Rice should be soft and porridge will thicken.
Add cocoa powder, chopped chocolate, and brown sugar. Stir to combine. Continue to cook on low heat just until chocolate and sugar have melted. Remove from heat.
Porridge can be enjoyed warm or chilled. Serve with sweetened condensed milk or topping of choice.

CHAMPORADO (FILIPINO CHOCOLATE RICE PORRIDGE/PUDDING)

Champorado (Filipino Chocolate Rice Porridge/Pudding) image

From Manila Spoon. A classic Filipino breakfast, this version is a little richer than the usual champorado. You may serve it more as a dessert rather than as breakfast. The rice used is malagkit, which is a sweet glutinous or sticky rice. Unfortunately, this site will not accept that as an ingredient. Instead of just using water to cook the rice, this uses a combination of coconut milk and fresh 2% milk. Evaporated milk, which is more readily available in the Philippines, is fine too. If you wish to have this for breakfast, use only half of the coconut milk plus some water as stated in the recipe. But if it will be used as dessert, then go ahead and use the entire can and leave out the water for a much creamier version. Traditionally, it is eaten as breakfast with dried salted fish.

Provided by JackieOhNo

Categories Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup sticky rice (malagkit)
12 ounces 2% low-fat milk (plus more if needed) or 12 ounces evaporated milk
3/4 cup coconut milk
3/4 cup water
1/4-1/3 cup unsweetened cocoa powder (use Tablea if you are in the Philippines)
1/4 cup sugar (to taste)

Steps:

In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer.
Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook. It doesn't cook as fast as regular rice.
When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached. See below. I prefer a thicker porridge rather than a watery one.
Add the sugar and mix it inches Try the champorado and adjust the taste to your liking.
Serve in individual bowls with additional milk on the side.

Nutrition Facts : Calories 358.1, Fat 11.7, SaturatedFat 9.6, Cholesterol 6.9, Sodium 51.6, Carbohydrate 58.7, Fiber 3.1, Sugar 16.9, Protein 7.9

AUTHENTIC FILIPINO CHAMPORADO

Authentic Filipino Champorado image

Champorado (Chocolate Rice Pudding) is one of the most common Filipino breakfasts/snacks in the Philippines. The ingredients are common in almost all Filipino households. This is usually eaten with warm "pandesal" (small, plain, but yummy bun that's also a staple in Filipino households). You can find sticky rice in most Asian stores. Very easy to do and very yummy--authentic Filipino taste! Add more or less sugar or cocoa depending on your taste!

Provided by Arashijing

Categories Breakfast

Time 41m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sweet sticky rice (white glutinous rice)
6 -8 cups water (more or less depending on your preferred consistency)
1 cup white sugar
1/2 cup unsweetened cocoa
evaporated milk (optional)

Steps:

Mix all ingredients together (except milk) in a large pan. Cover.
Put on high heat until boiling for 3 minutes. Mix.
Put on low heat for 30-40 minutes (still covered). Mix often to prevent sticking. Add more water of you want it more thin.
Serve hot with a swirl (or a cup!) of evaporated milk on top! Enjoy!

Nutrition Facts : Calories 389.2, Fat 1.7, SaturatedFat 0.9, Sodium 12.6, Carbohydrate 93.6, Fiber 4.9, Sugar 50.1, Protein 5.3

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