Ingredients
Wet Ingredients
- 5 cups water
- ½ cup evaporated milk
Dry Ingredients
- 1 cup glutinous rice
- 4 pieces tablea chocolate
- ½ cup sugar
Instructions
- Boil Water: In a deep pot over medium heat, add the 5 cups of water and bring it to a boil.
- Cook Rice: Add 1 cup of glutinous rice to the boiling water and stir well to distribute evenly. Reduce the heat to low and continue cooking, stirring occasionally, until the rice grains begin to expand and soften.
- Melt Chocolate: Add the 4 pieces of tablea chocolate into the pot. Stir regularly to help the chocolate melt completely into the rice mixture, blending its rich flavor evenly.
- Add Sugar: Mix in ½ cup of sugar and cook further, stirring often until the sugar dissolves fully and the mixture becomes sweetened uniformly.
- Simmer to Desired Consistency: Continue cooking the champorado until the rice turns translucent and the liquid reduces to your desired thickness, resembling a creamy porridge.
- Serve: Ladle the champorado into bowls, drizzle with ½ cup evaporated milk on top, and serve hot for the best comforting experience.
Notes
- If you don't have glutinous rice, you can use regular long-grain rice and thicken the champorado by stirring in a mixture of rice flour and water until smooth, then simmering a few more minutes to reach the creamy consistency.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Filipino
