Champorado (Filipino Chocolate Rice Porridge)
"Champoado is traditionally served at breakfast, sometimes along with a salty dry fish (such as daing or dilis) for that sweet and salty combo. This recipe doesn't use a lot of sugar in the cooking process, so for those who don't like it too sweet can have it that way and others can add more sugar at the table. It is usually topped with some type of dairy product; milk, evaporated milk, heavy cream, but that is up to each person. Recipe from: Crispy Waffle blogspot by Sheryl Cababa"
Ingredients
Nutritional
- Serving Size: 1 (313.8 g)
- Calories 232.3
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 247 mg
- Total Carbohydrate - 52.8 g
- Dietary Fiber - 1.3 g
- Sugars - 9.5 g
- Protein - 2.2 g
- Calcium - 16.9 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a medium saucepan, combine the rice, sugar, salt and water. Bring to a boil over medium-high heat.
Step 2
Give it a stir and lower heat to medium low and simmer, covered for 15 minutes. Every few minutes, give it a stir. It may cook faster than 15 minutes; basically, you are looking for it to be thick, and the rice to be cooked through, not gritty in the middle. (I definitely check it at the 10 minute mark; lots of times it takes about 12 minutes to cook through.)
Step 3
While the rice is cooking, whisk the 1/4 cup boiling water into the cocoa powder in a small bowl. When it’s cooled a bit, whisk in the vanilla.
Step 4
Once the rice is cooked, whisk the cocoa mixture into the rice mixture. Cook, uncovered, over medium low for another 5 minutes until the cocoa has absorbed into the porridge.
Step 5
Serve with sugar and milk, evaporated milk, condensed milk, half and half, heavy cream crème fraiche, or whatever dairy product you like best. You’re the boss!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose a glutinous rice for this recipe for the best texture.
- For a sweeter Champorado, add more sugar to taste at the table.
- Substitute coconut milk for dairy product: Coconut milk is a great dairy-free alternative that will still give the dish a creamy texture and a hint of sweetness. It is also a healthier alternative to traditional dairy products, as it is high in healthy fats and low in sugar.
- Substitute jaggery for sugar: Jaggery is an unrefined sugar made from sugarcane juice and is a great natural sweetener. It adds a unique flavor to the dish and is a healthier alternative to refined sugar.
Coconut Champorado Add 1/2 cup of coconut milk to the rice mixture when cooking and omit the cocoa powder. After the rice is cooked, add 1/4 cup of unsweetened coconut flakes to the porridge and simmer for an additional 5 minutes. Serve with sugar and additional coconut milk, if desired.
Daing na Bangus: Daing na Bangus is a popular Filipino dish of marinated milkfish that is fried until golden and crispy. It is the perfect salty accompaniment to the sweet and creamy Champorado. The savory flavor of the fish pairs well with the chocolatey porridge, creating a delicious balance of flavors.
Tinapa Fried Rice: Tinapa Fried Rice is a delicious Filipino dish that is a great accompaniment to Daing na Bangus. It is made with smoked fish, garlic, onions, and tomatoes, and is a savory and flavorful dish. The smoky flavor of the fish pairs well with the salty and crispy Daing na Bangus, creating a delicious balance of flavors.
FAQ
Q: How can I adjust the sweetness level of Champorado?
A: You can adjust the sweetness level of Champorado by adding more sugar to the porridge while it is cooking or adding additional sugar at the table. You can also adjust the sweetness level by adding a dairy product of your choice such as milk, evaporated milk, condensed milk, half and half, heavy cream or crème fraiche.
Q: What are the ingredients needed to make Champorado?
A: The ingredients needed to make Champorado are glutinous rice, cocoa powder, sugar, and water. Optionally, you can also add a pinch of salt to enhance the flavor.
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Fun facts:
Champorado is a popular breakfast dish in the Philippines and is often served with a salty fish such as daing or dilis. It is believed to have originated in the 16th century when Spanish colonizers brought chocolate to the islands.
The actress and singer Liza Soberano is a fan of champorado and often posts pictures of her enjoying the dish on her social media accounts.