Champorado (Chocolate Rice Porridge)
A sweet Filipino chocolate rice porridge, perfect for a comforting breakfast or snack. This recipe is egg-free and vegan-friendly.
5m prep + 30m cook4 servings
Contains nutsContains soyContains fishEGG-free
200 cal|4g protein|40g carbs|3g fat|2g fiber
Ingredients
- 1/2 cup Glutinous Rice (sweet rice)
- 4 cups Water
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Sugar
- 1/2 cup Plant-Based Milk (e.g., almond, soy)
- 1/4 teaspoon Pinch of Salt
- 2 pieces Optional: Dried Fish (Tuyo), for serving
Instructions
- 1Rinse the glutinous rice under cold water until the water runs clear.
- 2In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is very soft and the mixture has thickened.
- 3Stir in the cocoa powder, sugar, and salt. Mix well until the cocoa powder is fully dissolved.
- 4Continue to simmer for another 5-10 minutes, stirring occasionally, until the champorado reaches your desired consistency.
- 5Stir in the plant-based milk for extra creaminess (optional).
- 6Serve hot. Traditionally, champorado is served with dried fish (tuyo) for a sweet and salty contrast, but this is optional.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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