Champorado (Filipino Rice Porridge With Chocolate)

Name: Champorado (Filipino Rice Porridge With Chocolate)
Prep time: 3 h
Cook time: 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/4 cups of glutinous sticky rice (9 ounces; 260g) please note that this is a type of rice that is sticky when cooked; 1 can of coconut milk, 13.5 ounces (400ml) in size; 4 1/2 ounces (135g) of finely chopped chocolate, it is recommended to use a mix of chocolates that include one very dark (100%) and then one or two moderately dark and/or semisweet chocolates (60-70%); 2 tablespoons (25g) of granulated sugar; 1/2 teaspoon of kosher salt (Diamond Crystal brand); if using table salt, use half the amount by volume; Condensed milk, for serving; 1 ounce (30g) of dried salted anchovies, please note that these are dried and salted fish; 1 fresh green or red Thai chile, stemmed and finely chopped; 1/4 cup of granulated sugar (1 3/4 ounces; 50g)

Rate this recipe

Be the first to rate

By AprilPublished Aug 8, 2023

Are you a fan of comfort food? Do you enjoy the delightful combination of sweet and savory flavors?

Jump to recipePin it

Champorado (Filipino Rice Porridge With Chocolate)

Prep: 3 hr
Cook: 45 min
Total: 3 hr 45 min
Servings: 6

Method

In a medium bowl, place the rice and cover it with room temperature water, ensuring that the water level is at least 2 inches above the rice.
Cover the bowl and let the rice soak at room temperature for a minimum of 3 hours, or you can leave it overnight.
After the soaking period, drain the rice and set it aside.
In a 6-quart pot, bring 2 cups (475ml) of water to a boil over high heat.
Add the soaked rice and coconut milk to the pot.
Stir and scrape the bottom of the pot constantly using a wooden spatula or spoon to prevent the rice from sticking.
Continue cooking until most of the liquid has been absorbed and the rice is almost fully softened, which usually takes about 15 to 20 minutes.
Reduce the heat to maintain a simmer and add the chocolate, sugar, and salt to the pot.
Stir everything together until the chocolate is melted and fully incorporated, making sure to scrape the bottom of the pot to prevent sticking and burning.
The consistency of the rice should resemble porridge or thick congee.
Cover the pot and set it aside.
Line a rimmed baking sheet with parchment paper.
Heat a 10-inch stainless-steel skillet over medium-high heat until it lightly smokes.
Add the anch

About this recipe

Are you a fan of comfort food? Do you enjoy the delightful combination of sweet and savory flavors? If so, then you'll love champorado! This traditional Filipino rice porridge with chocolate is a true treat for the senses.

The Origins of Champorado

Champorado is a beloved dish in the Philippines, often enjoyed for breakfast or as a snack. It has a rich history dating back to the Spanish colonial period. The recipe has been passed down through generations, with each family adding their own unique twist.

The Perfect Blend of Sweet and Savory

Imagine a bowl of warm, sticky rice cooked to perfection and infused with the rich flavor of chocolate. The combination of the slightly sweet rice and the decadent chocolate creates a delightful harmony that is hard to resist. It's like a hug in a bowl, comforting and satisfying.

A Chocolatey Morning Delight

Champorado is often enjoyed as a breakfast dish in the Philippines. It's the perfect way to start your day with a touch of indulgence. The aroma of the chocolatey goodness fills the air as you take your first spoonful, setting the tone for a wonderful day ahead.

Making Champorado at Home

Creating your own champorado at home is easier than you might think. With just a few simple ingredients and some patience, you can recreate this Filipino classic in your own kitchen. It's a great way to experience the flavors and culture of the Philippines without leaving your home.

The Key Ingredients

To make champorado, you'll need a few key ingredients. First and foremost, you'll need sticky rice, also known as glutinous rice. This type of rice is essential for achieving the perfect texture. You'll also need cocoa powder or tableya, a local Filipino chocolate made from cacao beans. Lastly, don't forget to add sugar for sweetness and a pinch of salt to balance the flavors.

The Cooking Process

The cooking process for champorado is quite straightforward. You'll start by rinsing the sticky rice and soaking it for a few hours. Then, you'll cook the rice in water until it becomes soft and sticky. Once the rice is cooked, you'll add the cocoa powder or tableya, sugar, and salt. Stir everything together until the chocolate is fully melted and the flavors are well incorporated.

Serving and Enjoying Champorado

Now that your champorado is ready, it's time to serve and enjoy this delightful dish. Traditionally, champorado is served hot and topped with evaporated milk or condensed milk. The creamy milk adds a wonderful richness to the dish, balancing out the sweetness of the chocolate.

Champorado can be enjoyed on its own or paired with a variety of delicious toppings. Some popular options include fried dried fish, tuyo (salted dried fish), or even crispy bacon. The combination of the sweet champorado and the salty toppings creates a unique flavor profile that will leave you craving for more.

In Conclusion

Champorado is a delightful Filipino rice porridge with chocolate that brings together the perfect blend of sweet and savory. It's a dish that warms the heart and satisfies the soul. By following a few simple steps, you can enjoy this comforting treat in the comfort of your own home. Whether you choose to enjoy it for breakfast or as a dessert, champorado is sure to become a favorite in your household.

Frequently asked questions

. Can I use regular rice instead of sticky rice?: While sticky rice is preferred for champorado, you can use regular rice if you don't have sticky rice on hand. Keep in mind that the texture may be slightly different, but the flavors will still be delicious.
. Can I use chocolate bars instead of cocoa powder or tableya?: Absolutely! If you don't have cocoa powder or tableya, you can use chocolate bars instead. Just make sure to adjust the sweetness accordingly, as chocolate bars may already contain sugar.
. Can I make champorado ahead of time?: Champorado is best enjoyed fresh, but you can make it ahead of time and store it in the refrigerator. When reheating, you may need to add a little water or milk to adjust the consistency.
. Can I make champorado vegan?: Yes, you can make champorado vegan by using plant-based milk instead of evaporated milk or condensed milk. You can also use vegan chocolate options.
. Can I add toppings other than fish or bacon?: Absolutely! Champorado is versatile, and you can add a variety of toppings to suit your taste. Some popular options include fresh fruits, nuts, or even a dollop of whipped cream.
. Is champorado a dessert or a main course?: Champorado can be enjoyed as either a dessert or a main course. In the Philippines, it is often eaten for breakfast, but it can also be served as a sweet treat after a meal.
. Can I freeze champorado?: Champorado is best consumed fresh, but if you have leftovers, you can freeze them. Just make sure to thaw and reheat it properly before enjoying it again.
. Are there any variations of champorado?: Yes, there are many variations of champorado. Some people like to add pandan leaves for a fragrant twist, while others add peanut butter for a creamy and nutty flavor. Feel free to experiment and make it your own!