Champorado is a delicious kind of chocolate rice pudding eaten in the Philippines. This is not to be confused with the Mexican champurrado, which is more of a hot chocolate drink.
I had a roommate a while back that was freaking out with excitement when she discovered a pot of this was cooking up in the kitchen. It’s a rare treat around here, I guess!
How’s champorado usually eaten?
Champorado is normally eaten for breakfast or just as a snack. Sometimes milk is added, and sometimes it’s topped with condensed milk too. However for this recipe, there’s no milk, and it’s sweetened with sugar.
What is glutinous rice?
Glutinous rice also doesn’t contain any gluten, and is sometimes called sticky rice. You’ll see this rice used in other desserts like Filipino biko, and Vietnamese che bap, or Thai mango sticky rice. Learn more about sticky rice and how to cook it on my post here.
How to make champorado
Add the glutinous rice and water to the pan on medium to medium-high heat and stir until it starts to expand and absorb water. Note this is not the same thing as regular short grain rice.
Test the rice by eating a grain every 2 minutes or so after it looks kind of soft. Only when it’s fully cooked to your liking, add the cocoa powder and mix thoroughly.
Add the sugar and mix well.
After the sugar is fully mixed in, serve.
If you’re looking for more Filipino desserts to try, I also love making biko! This one’s great to share because each batch is super rich and not something I can finish all by myself without having to freeze it.
Champorado (Filipino Chocolate Rice Pudding) Recipe
- 1 cup glutinous rice
- About 2 1/2 cups water add more if it gets too dry
- 1/2 cup pure cocoa
- 1/2 cup sugar
- In a pan heat rice and water on medium to medium-high heat until fully cooked
- Add cocoa, then sugar and mix well