Champorado (Chocolate Rice Pudding/Porridge)

This is my favorite breakfast as a kid, it’s quite obvious, isn’t it? I mean chocolate for breakfast?! Whoever thought of this was genius, no wonder I’m such a good girl and my siblings too, our mother always made sure we get our “happy meal” first thing in the morning :).  We usually eat this with our favorite bread pan de sal (I have yet to try making it), now that’s a lot of carbs to fuel our little bodies, it may be the reason why we’re so active as kids, we’re all over our neighborhood.

I do the same with my kids, and I’d get “I love you”s and “thank you, mommy” s with hugs and kisses to boot in return, now if those aren’t enough to make your day as a mom, I don’t know what will!

I have to tell you, my eldest is not the most demonstrative child in the world when it comes to showing her love for us and she’s a ‘tweener now which makes it more difficult for her especially around someone else outside of the family,  but when I give her “treats” like this chocolate porridge, I get unsolicited show of affection from her.  🙂

Champorado is so simple to make really, you just have to watch it and give it a stir while it cooks but that’s another plus, it’s a good workout for your arms (make sure you change hands to get even results), and you can even do little leg lifts while stirring (just be careful) just like I do :). If you want to make some of this delicious chocolate rice pudding or porridge, here’s the recipe:


CHAMPORADO (Chocolate Sweet Rice Pudding/Porridge)
This is my own recipe, according to my taste, you can tweak as you please, follow your own taste 🙂

1/2 cup glutinous rice or sweet rice (malagkit)*
3 1/2 cups water
2 tablespoons cocoa (dutch-processed or regular will do)
3/4 -1 cup brown sugar
pinch of salt
evaporated milk for serving
dash of cinnamon
dash of cayenne pepper

* note: use only this kind of rice or any short-grain with high starch content, the kind you use for rice puddings and risotto; long grain rice won’t give the same texture.

Combine glutinous rice and water in a saucepan over medium high heat, partially cover (this is to avoid over-spilling) with the lid and bring to a boil. Meanwhile, in a small bowl, combine cocoa and 2/3 cup of brown sugar, add a dash/pinch of salt, cinnamon and cayenne (if using) or even a little coffee powder to enhance the chocolate flavor. Blend well, and break up any lumps the brown sugar may have, set this aside.

When the rice is half-cooked, start adding the cocoa/sugar mixture, gradually while stirring to avoid any lumps, keep stirring until the cocoa/sugar mixture is well incorporated. Lower the heat and allow to simmer for about 10 minutes, more or less. Add a little more water if you have to.

Stir constantly to avoid sticking in the bottom of the pan, it’ll help if you’re using non-stick saucepan. I’s done when the rice is already tender, not al dente!

Serve on bowls with evaporated milk (this for me is the best for champorado, I have tried cream, fresh milk and lowfat and non-fat, they’re not the same, but that’s just me, I grew up with using evaporated milk, of course you may add what tastes best for you.



5 Responses to "Champorado (Chocolate Rice Pudding/Porridge)"

  1. Divina   August 26, 2009 at 6:00 pm

    That’s a great idea. Thanks.

  2. Divina   August 24, 2009 at 10:43 am

    This is really great on a rainy day. But it’s hot right now. But at least I have some malagkit rice already some some chocolate from Visayas. This post reminds me that I should make it soon. Thank you.

    • Olive   August 24, 2009 at 5:25 pm

      Hi Divina,

      You’re right, it’s perfect for rainy days..and you use local chocolate tablets for champorado, that’s even better! : )

      I sometimes use rolled oats or even the quick cooking oats to add more fiber.. Thank you for visiting 🙂

  3. Karine   August 20, 2009 at 5:02 pm

    This looks delicious! Thanks for sharing your recipe 🙂

    • Olive   August 21, 2009 at 3:45 am

      You’re welcome 🙂 It is delicious!

      thanks for dropping by 🙂


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