Champorado (Chocolate Rice Porridge)
A sweet Filipino chocolate rice porridge, perfect for a comforting breakfast. Enjoy with dried fish (tuyo) for a traditional contrast.
Ingredients
- 1 cup Sweet Rice (glutinous)
- 6 cups Water
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 cup Sugar
- 1/2 cup Evaporated Milk (Dairy-Free Option Available)
- 4 pieces Dried Fish (Tuyo) - Optional
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot, combine sweet rice and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the rice is soft and has absorbed most of the water.
- 2Stir in cocoa powder and sugar. Mix well until the cocoa powder is fully dissolved and the mixture is smooth.
- 3Continue to simmer for another 5 minutes, stirring occasionally, until the champorado has reached your desired consistency.
- 4Serve hot, topped with evaporated milk (or dairy-free alternative).
- 5Optional: Serve with dried fish (tuyo) for a traditional salty and sweet combination.
Substitutions
Evaporated Milk → Coconut Milk
Dairy-Free
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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