Champorado: Chocolate Rice Porridge
Champorado is a sweet, thick chocolate rice porridge, traditionally eaten with salty dried fish (tuyo) for a sweet-and-salty breakfast. Warm and comforting.
About Champorado
Champorado is a sweet chocolate rice porridge, traditionally paired with salty dried fish (tuyo). The sweet-salty contrast is beloved. It is a breakfast and merienda favorite, especially on rainy days.
Champorado is a chocolate rice porridge enjoyed for breakfast and merienda, especially on rainy days. It is traditionally topped with evaporated milk and paired with fried dried fish (tuyo) for a sweet-salty contrast. The chocolate comes from tablea, pure ground roasted cacao.
Ingredient notes
- Glutinous rice: the creamy base.
- Tablea: unsweetened chocolate tablets that give a deep chocolate flavor.
- Sugar: balances the bitterness of the chocolate.
- Evaporated milk: the finishing swirl.
Tips for the best Champorado
- Simmer the rice until soft. Stirring often.
- Melt the chocolate fully. For a smooth porridge.
What to serve with Champorado
Serve with evaporated milk and tuyo.
Variations and substitutions
- With cocoa: use cocoa powder.
- Vegan: use plant milk.
Storing and reheating
Refrigerate for up to 3 days. Thin with milk or water when reheating.
Frequently asked questions
What is tablea?
Pure Filipino chocolate tablets.
Why tuyo?
The salty fish contrasts the sweet porridge.
What can I use if I cannot find tablea?
Unsweetened cocoa powder with a little butter works.
Why is it served with tuyo?
The salty fish contrasts with the sweet porridge.
