Ingredients
Base Ingredients
- 4 cups water
- ⅔ cup Dutch cocoa powder (or 4 pieces tablea)
- 1 cup glutinous rice (aka sticky rice or sweet rice, rinsed well)
- 6-8 tablespoons brown sugar (light or dark)
- ½ teaspoon fine sea salt
To Serve
- Milk (for drizzling; can use any kind, evaporated milk is most popular)
- Dried fish, nuts, fruit, or other toppings as desired
Instructions
- Bring Water to Simmer: In a medium saucepan, bring 4 cups of water to a gentle simmer over medium heat.
- Dissolve Cocoa Powder: Whisk in the ⅔ cup Dutch cocoa powder until it is fully dissolved and the mixture is smooth and uniform.
- Add Rice and Cook: Add the rinsed glutinous rice to the cocoa mixture. Maintain a low simmer and cook, stirring frequently to prevent sticking or burning. Cook until the mixture thickens to a porridge consistency, about 15-20 minutes. For a thicker porridge, continue cooking longer, stirring regularly.
- Sweeten and Season: Stir in 6-8 tablespoons of brown sugar and ½ teaspoon of fine sea salt. Adjust the sweetness and saltiness according to your taste preference.
- Serve: Transfer the champorado to serving bowls. Drizzle with your preferred milk, such as evaporated milk, and top with optional dried fish, nuts, fruit, or other favorite accompaniments. Enjoy warm.
Notes
- Use Dutch cocoa powder for a rich chocolate flavor, or substitute with traditional Filipino tablea for more authenticity.
- Glutinous rice is essential for the sticky, creamy texture; regular rice will not yield the same result.
- Adjust brown sugar to taste depending on how sweet you prefer your champorado.
- Common toppings include salty dried fish (tuyo or daing), but nuts or fresh fruit provide a sweet contrast.
- Stir frequently during cooking to prevent the sticky rice from clumping or burning on the bottom.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Filipino
