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Champorado (Filipino Chocolate Rice Pudding)

Champorado: Indulge in Creamy Filipino Chocolate Rice Pudding

Champorado is a delightful Filipino chocolate rice pudding that brings comfort and nostalgia in every bowl.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Filipino
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup Glutinous Rice The key ingredient for sticky texture.
  • 2.5 cups Water Adjust as needed for consistency.
  • 1/2 cup Pure Cocoa For deep chocolate flavor.
  • 1/3 cup Sugar Can substitute with honey or agave syrup.
Optional Toppings
  • 1/4 cup Condensed Milk For an extra creamy finish.
  • 1/4 cup Coconut Milk Adds a tropical twist.
  • 1/4 cup Chopped Nuts For a satisfying crunch.
  • 1/4 cup Shredded Coconut Adds a chewy element.

Equipment

  • medium-sized pan

Method
 

How to Make Champorado
  1. In a medium-sized pan, mix glutinous rice and about 2 1/2 cups of water. Heat over medium to medium-high, stirring occasionally, until the rice is fully cooked and tender, about 15 minutes.
  2. Once the rice is cooked, stir in the pure cocoa and sugar. Mix until everything is well combined, and the sugar is completely dissolved.
  3. Spoon the warm Champorado into bowls, enjoying its creamy consistency. Top with sweetened condensed milk for a richer flavor.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 60gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 4mgIron: 8mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze Champorado for up to 1 month.

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