Champorado (Filipino Chocolate Rice Pudding) Recipe

Welcome to the delightful world of Champorado (Filipino Chocolate Rice Pudding) Recipe, a cherished Filipino delicacy that marries the simplicity of rice pudding with the rich, comforting flavors of chocolate. This traditional recipe offers a unique twist on breakfast, serving up a dish that’s as satisfying as it is versatile. Champorado, or Filipino Chocolate Rice Pudding, is not just a meal; it’s an experience that awakens the senses and brings warmth to any table. Originating from the Philippines, this dish has been passed down through generations, each adding their own touch to its creamy, chocolatey essence. Whether you’re curled up on a cold morning or seeking a sweet end to your day, Champorado stands out as a testament to the simple pleasures of dining. With its easy-to-follow steps and basic ingredients, this recipe invites you to dive into a culinary tradition that’s both comforting and indulgent. Prepare to be enchanted by the rich flavors and velvety texture of this beloved Filipino classic.

Overview Champorado (Filipino Chocolate Rice Pudding)

Champorado is a beloved Filipino breakfast dish that has evolved into a cherished comfort food suitable for any meal. This creamy chocolate rice porridge is made by cooking glutinous rice in cocoa powder and milk. It is often served with dried fish on the side. While traditionally a morning meal, Champorado can be enjoyed all day and makes the perfect soothing treat.

Ingredients For Champorado (Filipino Chocolate Rice Pudding)

Traditional Champorado has just a few simple ingredients:

• Glutinous rice
• Cocoa powder
• Milk (evaporated, condensed, or fresh)
• Sugar

Some tasty substitutions and variations include:

• For a vegan version, use plant-based milk like soy, coconut, almond, or oat milk.
• For a gluten-free version, use a gluten-free oat or rice flour instead of cocoa powder.
• Flavor it up with Milo, oatmeal, or different types of milk like coconut milk.
• Top it with fruit like bananas or mangoes for extra sweetness.
• For texture, add peanuts or toasted pistachios.

Get creative and make it your own! The possibilities are endless.

Step-by-Step Cooking Instructions

Making perfect Champorado takes some technique but is easy to master. Follow these simple steps:

1. Wash and soak the glutinous rice for at least 1 hour, up to overnight. This allows the rice to cook evenly.
2. Drain the rice and transfer to a pot. Add enough water to cover the rice by 1 inch. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover pot, and simmer for 15-20 minutes until rice is tender. Stir occasionally.
4. In a separate pot, whisk together cocoa powder and 1 cup milk until smooth. Gradually whisk in remaining milk.
5. Add the cooked rice to the cocoa mixture and combine thoroughly.
6. Cook over low heat, stirring frequently, until it reaches a rich, thick porridge consistency, about 10 more minutes.
7. Sweeten to taste with sugar or condensed milk. For extra decadence, drizzle with evaporated milk.

The rice should be soft but still retain a pleasant chewy bite. The chocolate flavor should permeate the porridge without being overpowering. Adjust sweetness based on personal preference. The more milk used, the richer and creamier the taste and texture will be.

Endless Ways to Customize Your Bowl

While traditional Champorado is perfect as-is, there are many tasty ways to customize it to your tastes:

• Make it vegan by using soy, almond or coconut milk.
• Add fruit like banana slices or mangoes for extra sweetness.
• Stir in oats for heartiness or texture with nuts.
• Flavor it with Milo powder for malty richness.
• Spice it up with a dash of cinnamon.
• Swirl in peanut butter for nutty depth.
• Top with ice cream for an indulgent twist.
• Garnish with coconut flakes for tropical flair.
• Swap cocoa for carob powder for a mocha taste.
• Stir in mashed sweet potato for creaminess.
• For adults, add a shot of rum or Kahlúa.

The opportunities are endless, so embrace your inner chef! Part of the magic of Champorado is making it your own.

Nutrition Information Champorado

This comforting bowl does pack some nutritional value:

• 1 cup serving: Approximately 200 calories
• High in carbohydrates from the rice and sugar.
• Provides protein from the milk.
• Source of calcium, vitamin D and vitamin A from milk.
• Cocoa is full of antioxidants.
• Using brown rice and less sugar increases fiber and overall nutrition.

While not the lightest breakfast, the rich chocolate flavor means a little goes a long way. Balance it out by pairing with protein-rich dried fish or fruits and nuts. For a lighter version, use low-fat or skim milk and reduce the sugar.

Serving Suggestions: Breakfast to Dessert

One of the best qualities of Champorado is its versatility – serve it morning, noon, or night!

• For breakfast, enjoy it classic Filipino-style with dried fish like tuyo or daing. The salty, meaty flavor perfectly complements the sweet chocolate. An egg on the side provides extra protein.
• For brunch or lunch, pair it with fresh fruit like banana slices, mangoes, or berries. The fruitiness brightens up the cocoa richness. Add sliced almonds or hazelnuts for crunch.
• For merienda (Filipino afternoon snack), serve with sliced pandesal bread for dipping. Spread peanut butter on top or include a tall glass of cold milk.
• For dessert, drizzle Champorado with condensed milk or evaporated milk and top with ice cream for an indulgent treat. Garnish with nuts or coconut.

However you choose to serve it, a steaming bowl of Champorado is guaranteed to satisfy any craving, rain or shine!

Tip: If trying dried fish with Champorado for the first time, begin with just a small bite and increase portion as desired. Its potent flavor complements but can overwhelm the chocolate taste if overdone.

Storing and Reheating Your Leftovers

Like any porridge, Champorado tends to thicken up when cooled and refrigerated. Here are some tips for storing and reheating:

• Allow to cool completely before transferring to an airtight container to refrigerate.
• When reheating, add a splash of milk and stir frequently over low heat to prevent scorching on the bottom.
• For quicker reheating, transfer individual portions to the microwave and stir every 30 seconds.
• For best flavor and texture, consume within 3-4 days. The rice will harden and milk can curdle if kept too long.
• To revive older leftovers, stir in a bit more milk when reheating until it reaches the desired creamy consistency.

With proper storage, you can continue enjoying leftover Champorado for several meals to come. The chocolate taste only improves as the flavors meld!

Making Champorado Allergy-Friendly

Here are some easy substitutions to make Champorado accessible for different diets and allergies:

• For dairy-free, use plant-based milk like almond, soy, oat, or coconut milk.
• For gluten-free, choose certified gluten-free oats or a gluten-free all-purpose flour instead of cocoa powder.
• For vegan, use plant-based milk, sugar/maple syrup instead of honey, and carob powder rather than cocoa powder.
• For nut allergies, omit any nuts suggested as toppings and use sunflower seed butter instead of peanut butter.
• For diabetes or low sugar diets, reduce the amount of sugar added and use a sugar substitute if needed.

With simple ingredient swaps, everyone can savor a soothing bowl of Champorado! Ask guests about dietary needs ahead of time to ensure they feel included.

Cooking Time and Difficulty

Champorado is simple to prepare, requiring about 45-60 minutes total:

• Soaking rice: 1+ hour
• Cooking rice: 15-20 minutes
• Simmering chocolate porridge: 10 minutes

The active cooking time is only 30 minutes. The rest is inactive soaking and simmering.

Overall, this is an easy recipe perfect for cooks of all skill levels, from complete beginners to seasoned chefs. With just a few core ingredients and steps, anyone can make this comforting classic.

Conclusion: Champorado (Filipino Chocolate Rice Pudding) Recipe

From its humble origins in Mesoamerica to family tables across the Philippines, Champorado remains a quintessential comfort food after centuries of evolution. This chocolatey hug in a bowl brings back fond memories, warms your spirits, and satisfies your stomach. Made with simple real ingredients yet endlessly customizable, it is the perfect any-time treat.

So on your next cold rainy day, whip up this soothing Filipino favorite. Curl up with a steaming bowl and take a bite, letting childhood nostalgia wash over you. Share it with someone special and create new Champorado memories together. Wherever you enjoy it, let this chocolate rice pudding warm your heart and remind you of the simple joys of home.

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Champorado (Filipino Chocolate Rice Pudding) Recipe

Category Breakfast

Persons

4

Prep Time

5 minutes

Cook Time

40 minutes

Wait Time

45 minutes

Total Time

45 minutes

Ingredients

1. Glutinous Rice: 1 cup
2. Water: 3-4 cups (depending on desired consistency)
3. Cocoa Powder: ½ cup (or substitute with tablea chocolate, see recipe notes)
4. Sugar: ½ cup
5. Salt: Pinch
6. Milk (optional): ½ cup evaporated milk or condensed milk
7. Dried mangoes
8. Sliced bananas
9. Leche flan
10. Cheese (queso fresco or cheddar)
11. Langka (jackfruit)
12. Ube (purple yam) halaya jam

Instructions

1. Rinse the rice: In a strainer, rinse the glutinous rice with cold water until the water runs clear. This removes excess starch for a smoother texture.
2. Combine rice and water: In a pot over medium heat, add the rinsed rice and 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice becomes translucent and starts to thicken.
3. Add cocoa and sugar: Stir in the cocoa powder (or melted tablea) and sugar. Continue simmering for another 5-10 minutes, stirring constantly, until the mixture thickens and the chocolate is fully incorporated.
4. Adjust consistency (optional): If you prefer a thinner champorado, gradually add more water, ½ cup at a time, until you reach your desired consistency.
5. Season and serve: Add a pinch of salt to taste. Remove the pot from heat and stir in the optional milk, if using. Serve hot in bowls and enjoy with your favorite toppings.

Notes

• Sweetness: Adjust the amount of sugar to your preference. You can start with ½ cup and add more to taste after simmering with the cocoa.
• Creaminess: Using evaporated or condensed milk adds richness and creaminess to the champorado. You can also use coconut milk for a different flavor twist.
• Texture: For a smoother champorado, you can mash some of the cooked rice against the side of the pot with a spoon while simmering with the cocoa.
• Toppings: Get creative with toppings! Aside from the suggestions listed, you can also try peanut butter, toasted coconut flakes, or a drizzle of chocolate syrup.
• Storage: Leftover champorado can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water if needed to achieve the desired consistency.

Nutrition Facts

Champorado (Filipino Chocolate Rice Pudding) Recipe

Serves: 4 persons

Amount Per Serving:
Calories		450
% Daily Value*
Total Fat 15		23.1%
	Saturated Fat 8	40%
	Trans Fat 0
Cholesterol 100		33.3%
Sodium 200		8.3%
Total Carbohydrate 70		23.3%
	Dietary Fiber 4	16%
	Sugars 30
Protein 10

Vitamin A 0		Vitamin C 0
Calcium 0		Iron 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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