Champorado (Chocolate Rice Porridge)
A warm Filipino chocolate rice porridge made with glutinous rice and cocoa—thick, comforting, and slightly sweet. Serve it classic with milk or go savory with fried salted fish or a surprising touch of cheese.
Yield
3
Time
25 minutes
Ingredients
3/4 cup glutinous rice (malagkit), rinsed
3 cups water (start with 3 cups; reserve up to 1 cup more to adjust consistency)
1/2 cup unsweetened cocoa powder
2 tablespoons granulated sugar (adjust to taste)
Pinch of salt
Optional toppings: powdered milk, evaporated milk, fried salted fish (tuyo), cheese
Instructions
Step 1
Rinse the glutinous rice thoroughly under cold water and drain.
Step 2
Place the rinsed rice and 3 cups of water in a pot. Bring to a boil over high heat.
Step 3
Once boiling, simmer on high heat for 5–6 minutes, uncovered, stirring occasionally so rice doesn't stick.
Step 4
Stir in the cocoa powder, sugar, and a pinch of salt until dissolved and evenly combined.
Step 5
Reduce heat to low and continue cooking, stirring occasionally, until the rice is soft and the porridge reaches your desired thickness. This usually takes about 15 more minutes (about 20 minutes total cooking time).
Step 6
If the porridge becomes too thick, add up to the reserved 1 cup of water a little at a time to reach the consistency you prefer.
Step 7
Taste and adjust sweetness if needed. Serve hot with your choice of toppings (powdered milk, a splash of evaporated milk, fried salted fish, or cheese).
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