Champorado (Chocolate Rice Porridge)
A comforting Filipino chocolate rice porridge, typically eaten for breakfast or as a snack. Made with sticky rice, cocoa powder, and sugar.
5m prep + 30m cook4 servings
Contains dairyPEANUT-free
250 cal|5g protein|50g carbs|3g fat|2g fiber
Ingredients
- 1/2 cup Sticky rice (glutinous rice)
- 2 tablespoons Cocoa powder
- 1/4 cup Sugar
- 4 cups Water
- 1/2 cup Evaporated milk (or coconut milk)
Instructions
- 1In a pot, combine the sticky rice, cocoa powder, sugar, and water.
- 2Bring to a boil over medium heat, then reduce heat and simmer for 25-30 minutes, or until the rice is cooked and the porridge has thickened. Stir occasionally to prevent sticking.
- 3Serve hot, drizzled with evaporated milk (or coconut milk).
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.