Filipino

Champorado

Name: Champorado
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 cup glutinous rice (malagkit), washed and drained; 5 cups water; 4-5 pieces tablea (pure cacao discs), roughly chopped; 1/2 cup white or brown sugar (adjust to taste); Evaporated milk, for drizzling; Tuyo (salted dried fish), fried for serving (optional but recommended)

A sweet chocolate rice porridge, traditionally served with salted dried fish (tuyo).

40 minutes

Serves 4

Breakfast/Snack

Contains common allergens

Fish Dairy Seafood

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Instructions

5 steps

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.

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