Champorado is Filipino chocolate rice pudding/porridge, made with glutinous or sweet rice, sugar, cocoa powder and vanilla. It’s eaten similarly to the way you eat oatmeal. Growing up, my mother would occasionally make this Filipino chocolate rice porridge for breakfast — with a swirl of evaporated milk on top. For me, the times she made this were special. It was like having permission to have chocolate for breakfast. I loved eating the leftover porridge as an afterschool snack. I still think of champorado as a breakfast meal. But now, I occasionally serve it up as a dessert!
- 2 ½ cups water
- 1 cup glutinous or sweet rice
- ¼ teaspoon salt
- 1 cup sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- milk or evaporated milk (optional)
Combine water, rice, and salt in a small saucepan, Bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until rice is very soft, about 25 to 35 minutes. Add condensed milk, cocoa powder, vanilla extract and ground cinnamon to rice. Mix well. Simmer and stir until liquid is mostly absorbed and pudding is creamy, about 10 minutes. Serve warm or chilled with a drizzle of milk or evaporated milk to taste. May be kept refrigerated for up to three days.