Champorado
A sweet chocolate rice porridge, traditionally served with salted dried fish (tuyo).
Contains common allergens
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Instructions
- 1
Boil the Rice: In a medium pot, bring the 5 cups of water to a boil. Add the washed glutinous rice. Lower the heat to a simmer and cook for 15-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
- 2
Melt the Tablea: While the rice is cooking, place the chopped tablea in a small bowl. Add half a cup of hot water from the pot and stir until the cacao discs dissolve into a thick chocolate paste.
- 3
Combine: Once the rice grains are soft and have expanded, pour the dissolved chocolate paste into the pot. Stir well to combine until the porridge turns a rich, dark brown color.
- 4
Thicken and Sweeten: Continue to simmer for another 5-10 minutes until the porridge is thick and creamy. Add the sugar, stirring continuously until fully dissolved.
- 5
Serve: Ladle the hot champorado into bowls. Drizzle generously with evaporated milk. For the ultimate Filipino experience, serve it alongside crispy fried tuyo (salted dried fish) to balance the sweetness.
Plan it in Listahan
Add Champorado to your week, check it against your household's allergens, and build the shopping list automatically.