Champorado is a favorite comfort food. It is essentially a combination of glutinous rice and chocolate. When I was a child, this was one of my favorite breakfast recipes especially on cold and rainy days. I guess everyone grew up with champorado. Locals in the Philippines often use cacao which is a native chocolate. Today, however, many use cocoa powder or other forms of chocolate powder. This delicious recipe can be made tastier by adding milk or an alternative cream over the top.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 cup glutinous rice malagkit or cooked rice
- 1/2 cup cocoa powder or chocolate powder
- 1/2 cup brown sugar
- 1 small can evaporated milk or fresh milk
- 2 1/2 cup cups water
- Servings: 5
- Time: 20 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Directions:[/btn]
- In a bowl, dilute cocoa powder with hot water. Add some evaporated milk and stir until well blended. Set aside.
- In pot, add water and glutinous rice. Simmer until rice is tender.
- When rice is ready, add the cocoa mixture, and sugar. Stir occasionally.
- Serve in bowl with evaporated milk on top.