Wednesday, October 9, 2024
HomeCuisineChamporado (Chocolate Rice Pudding/Porridge)

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_rice_pudding

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 🙂

Ingredients:

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
Optional:
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.

Procedure:

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.

Enjoy!

Olive

Champorado (Chocolate Rice Pudding/Porridge)

Olive
No ratings yet

Ingredients
  

  • 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
  • OPTIONAL:
  • 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.

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

 

Recently Updated Recipes

Most Popular Recipes of the Day

- Advertisment -

Most Popular Recipes for the past 2 days

Spicy Chicken Adobo

Mojo Potatoes

Black Chicken Soup

Most Popular Recipes of the Week

Sukiyaki (すき焼き)

♥Tiramisu!♥

Prawn Curry

Yang Chow Fried Rice

Most Popular Recipes of All Time