Champorado derived from the Spanish “champurrado” is a sweet chocolate rice porridge that originated in Mexico. The Mexican traders brought the knowledge to Filipinos during the Spanish Colonial Period. 
This traditional Champorado recipe is made of sticky rice boiled in water, pure cocoa and granulated sugar and milk to serve.
Champorado is a popular breakfast or snack in the Philippines that can be served hot or cold. Typically served with evaporated milk or condensed milk. For a savoury option, most Filipinos eat it with dried fish (anchovies) to balance the sweetness
How to make Champorado
Start by measuring and rinsing the glutinous flour twice or until the water is almost clear.
On medium-high heat, cook in a medium-size pot with the water covered for about 15 minutes. Uncovered when it starts bubbling away.
In a small bowl, mix the sugar and cocoa powder. Mixing the sugar into the cocoa powder helps to incorporate it into the boiling glutinous rice.
You may also melt the cocoa powder and sugar with boiling water then pour into the boiling rice. Mix until well combined. Cook for a few more minutes until thickened or however you like it. If too thick add more water.
Please note that it will be thickened more as it cools.
Serve in a bowl or cup with milk. Serve hot or cold.
More easy sweet rice or glutinous rice recipes
Corn Rice Pudding with Jackfruit (Ginataang Mais with Langka)
Champorado-Chocolate Rice Pudding
Ingredients
Method
- Rinse the glutinous rice twice or until the water is clear. On medium-high heat, cook in a medium-size pot with the water cover for about 15 minutes.
- In a small bowl, mix the sugar and cocoa powder. Add to the cooked rice and mix until dissolved, then turn off the heat.
- Serve in a bowl or with milk. Serve hot or cold.
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