Champorado was a great part of my childhood, a dish I associate with a caring heart and giving spirit. A bowl of this chocolate-rich breakfast rice porridge reminds me my mother’s eldest sister who we collectively and affectionately called Mamang Vi. One of my fondest memories of her were the weekends when she’d cook a large casserole of champorado, portion it into bowls and deliver to each of her siblings’ household. Mamang never had a family of her own as she spent the majority of her selfless life tirelessly helping her brothers and sisters provide for their own families. Her many nephews and nieces became her children. Sharing her champorado was just one of the many examples of how she instilled in us the firm tenet that family will always be family. And now, even though the four generations of our family are mostly dispersed around the globe, we remain tight-knit and in close communication due to her legacy.
- 5 cups water
- 1 cup glutinous rice
- 4 pieces tablea chocolate
- ½ cup sugar
- ½ cup evaporated milk
- In a deep pot over medium heat, add water and bring to a boil. Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
- Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency. Add sugar and continue to cook, stirring regularly, until dissolved.
- Ladle onto bowls, drizzle with evaporated milk and serve hot.
How may does this serve? Sorry I’m new to the kitchen 🙂
Hi Jam. The recipe yields 6 servings.
I made this exactly as written and it was too sweet. The glutinous rice I used was Japanese and was already sweet. Next time I would cut down to maybe 1/4 cup sugar and maybe only 3 tablea.
Hi Anne. Feel free to tweak the measurement of the ingredients! They are just guidelines 🙂
Thank you for the recipe. It’s my friend time making it. I’m a 29 year old stay at home Filipino father. Like you, I remember when m mom used to cook this.
Hi Ralph! This recipe indeed brings out a lot of memories for me as well 🙂
Yes you can also use regular unsweetened cocoa powder . That’s what my mom used sndit is delicious.
Hi, I really would like to cook champorado but I am used to using glutinous rice but it is not readily available here in KSA. Can I use regular rice instead? Thanks!
Hello Lyka Mae,
You can use regular rice to make champorado (I actually use rice for arroz caldo and other congee), it will work ok but just a different texture.
Hi Lalaine, it’s been decades since i had champorado and now I’m craving for it. is it ok if i use regular cocoa powder. Not sure if i can find tablea near my place. thank you.
Champorado reminds me of my grandma. She’s just like your Mamang Vi, so generous to her siblings and grandchildren. I think I will also make champorado one of these days. Luvu Lalaine.
Thanks, Olivia 🙂
Love this, Lalaine. Thanks for the share. I will be making this for sure. Where do you buy tablea?
Hi, Shobelyn
I buy tablea from Asian supermarkets but I believe Latin markets carry this, too, as they use it in their cooking as well.