Sticky rice cooked in coconut milk and chocolate. Champorado is the ultimate breakfast sweet treat. Serve with ice cream and it’s a yummy dessert!
Back in the Philippines, I remember those lazy Saturdays when you can get up later than usual, have a leisurely breakfast and just relax. For those days, what I fancy is a piping hot bowl of one of our classic Filipino breakfasts — Champorado or chocolate rice porridge (yes, we do have a breakfast dish that doesn’t involve fried rice or eggs or even meat….yes, admittedly there is rice but at least it’s not fried!).
Who can resist chocolate rice? I can’t!
This version is more luxurious than the traditional champorado! The usual champorado is simply cooked in water and flavored with cocoa powder or chocolate tablet called “tablea” and sweetened with a little sugar. In fact, when my hubby tasted it he thought I should serve it more as a dessert rather than as breakfast. Oh well, for me it’s good either way!
Instead of using just water to cook the rice, I added a combination of coconut milk and evaporated milk at the end for extra creaminess and taste. It came out really yummy and enhanced the flavor of the chocolate. It was totally more-ish!!
Enjoy this champorado either at breakfast or after a meal as a dessert. Top it with with vanilla ice cream or even chocolate chips if you are feeling really indulgent!
Ultimate Champorado (Filipino Chocolate Rice Porridge/Pudding)
Sticky rice cooked in coconut milk and chocolate. The ultimate breakfast sweet treat or serve with ice cream and it’s a yummy dessert – Champorado!
- 2 cups white glutinous or sticky Rice
- 1/2 cup Cocoa powder, unsweetened
- 3 cups Water
- 1 (12 oz) can Evaporated Milk
- 1 (14 oz) can Coconut Milk
- 1/2 cup brown Sugar, or to taste
- 1/2 cup Chocolate Chips
Wash and drain the rice well. Place in a large deep pan and mix with the unsweetened cocoa powder. Pour in the water and stir.
Bring to a boil. Once it starts boiling, adjust heat to low, cover and cook, stirring occasionally, until the liquid has mostly dried up and the rice is tender about 30-40 minutes.
Pour in the evaporated milk and coconut milk. Add the brown sugar and chocolate chips. Stir until everything is combined and the color is even. Continue to cook uncovered for another 10 minutes or so on low to medium heat, stirring occasionally, until the consistency and thickness is to your liking and the milk has been fully heated through. If it’s too thick simply dilute with a little water or milk. Adjust sweetness to your taste.
Serve in individual bowls with additional milk and sugar on the side and perhaps a few sprinkling of extra chocolate chips! Traditionally, we eat it with dried salted fish. But, you don’t have to! For dessert, serve warm and top with vanilla ice cream. Enjoy!
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Enjoy this yummy chocolatey treat!