Champorado
Filipino champorado is one of my favorite breakfasts! It's rich, warm, comforting, and perfect for other chocolate lovers. It's very simple to make and stores well in the freezer, in case you want to prep a bunch in advance for a rainy day.
Servings: 4 servings
Calories: 272kcal
Equipment
- serving bowls
Ingredients
Champorado:
- 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
Toppings:
- milk for drizzling; can use any kind, but evaporated is the most popular!
- dried fish, nuts, fruit, etc.
Instructions
- In a medium saucepan, bring 4 cups water to a gentle simmer. Whisk in ⅔ cup Dutch cocoa powder* until fully dissolved.
- Add 1 cup glutinous rice** and cook at a low simmer, stirring frequently to avoid and sticking or burning. Cook until the champorado reaches a thick porridge consistency, about 15-20 minutes. If you want it thicker, keep cooking.
- Stir in 6-8 tablespoons brown sugar and ½ teaspoon fine sea salt to taste.
- Transfer to serving bowls. Drizzle on milk and top with dried fish, nuts, fruit, etc., and enjoy!
Video
Notes
*I like to use Dutch cocoa powder because it has a deeper, chocolatey flavor than natural cocoa powder!
**If you don't have glutinous rice, you can use regular rice. It just will not be as thick, gooey, and creamy.
Storage Instructions:
- Store champorado in an airtight container in the fridge for up to 3 days. I actually like to freeze portions of champorado, then microwave from frozen until it's warm!
Nutrition
Serving: 1 serving | Calories: 272kcal | Carbohydrates: 64g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 314mg | Potassium: 277mg | Fiber: 7g | Sugar: 18g | Calcium: 46mg | Iron: 3mg
