Champorado (or tsampurado), otherwise known as chocolate rice porridge, is a popular Filipino rice dish often served during breakfast or merienda (snacks). It is an adaptation from the Mexican chocolate drink champurrado, with added rice to it.
History has it that during the Spanish colonization of the Philippines, Mexican galleon traders came to the country and introduced champurrado beverage, which the Filipinos later on modified– now called the Filipino champorado.
One can use regular rice in making this recipe, but using glutinous, sticky, or sweet rice gives it a thicker consistency and much better flavor.
I like my champorado with coconut milk, just like my Mama cooks it since I was little. It gives the dish a fragrant aroma and much richer taste.
This is best eaten with salty side dish like tuyo (salted dried fish) or bacon to offset the sweetness of the porridge.
Yields: 5 servings
Prep Time: 2 minutes
Cooking Time: 20 minutes
Ingredients: 
1 cup sweet rice
5 cups water
¾ cup brown sugar (you can add more if you want it much sweeter)
1 cup coconut milk
4 tbsp unsweetened cocoa powder
Things You Need:
Cooking pot
Cooking spoon/ladle
Measuring cups
Procedure:
1. Place rice in a pot, rinse once, and add 5 cups of water. Turn on stove and bring to a boil.
2. Simmer for 15 minutes until rice is almost cooked. It should look puffy.
3. Add cocoa powder, sugar, and coconut milk. Stir until chocolate has melted. Cook for another 5 minutes until porridge has thickened.
4. Serve hot with a tablespoon of milk on top.
- 1 cup sweet rice
- 5 cups water
- ¾ cup brown sugar (you can add more if you want it much sweeter)
- 1 cup coconut milk
- 4 tbsp unsweetened cocoa powder
- Place rice in a pot, rinse once, and add 5 cups of water. Turn on stove and bring to a boil.
- Simmer for 15 minutes until rice is almost cooked. It should look puffy.
- Add cocoa powder, sugar, and coconut milk. Stir until chocolate has melted. Cook for another 5 minutes until porridge has thickened.
- Serve hot with a tablespoon of milk on top.
