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.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 5 cups water
- 1 cup glutinous rice
- 4 pieces tablea chocolate
- 1/2 cup sugar
- 1/2 cup evaporated milk
Instructions
- 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Marilyn Quilico-Mendoza says
Truly love this Champorado recipe, a great favorite of mine since I was young way back when I was still living in the the province of Bohol, Philippines many years ago. I didn’t have the tablea chocolate so I instead substituted it to a vegan cocoa-chocolate powder and it came out really delicious. Great recipe you have shared with us dear Lalaine and thanks a lot. 🙂
John Houser says
My momma would make this for us when we were kids! I loved her version verses my Aunty Memoung! Aunty Memoung would use Nestle’s Quick to make her chumprado but my mom would use Hershey’s baking chocolate. It gave it a much richer flavor!
Trix says
Very easy to follow! I didn’t have tablea so i substituted 4 tbps of dutch processed cocoa powder. Worked great. Thanks for the recipe!
Hannah says
Your recipes have been really a great help for me. I like researching recipes and you are one of my top most great resource of recipes. Ang gagaling po ng mga luto nyo. Please continue to share your knowledge in cooking with us!
Lalaine Manalo says
Thank you po!
Allie Donato says
Yum yum! I only had jasmine rice on hand but I think it tastes great haha. Excited to surprise my Filipino husband;) I love your story; sounds like your Mamang Vi left a beautiful legacy.
Mayora says
The magic of champorado in a cold and rainy days 😌
Thanks for sharing, it was really easy to cook.
John Redmond says
This is one of my family’s favorite recipes.
Lalaine Manalo says
Enjoy!
Jam says
How may does this serve? Sorry I’m new to the kitchen 🙂
Lalaine Manalo says
Hi Jam. The recipe yields 6 servings.
Anne Marie says
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.
Lalaine Manalo says
Hi Anne. Feel free to tweak the measurement of the ingredients! They are just guidelines 🙂
Ralph says
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.
Lalaine Manalo says
Hi Ralph! This recipe indeed brings out a lot of memories for me as well 🙂
Maritess says
Yes you can also use regular unsweetened cocoa powder . That’s what my mom used sndit is delicious.
Lyka Mae says
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!
Lalaine says
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.
Rosanna says
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.
Olivia says
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.
Lalaine says
Thanks, Olivia 🙂
shobelyn says
Love this, Lalaine. Thanks for the share. I will be making this for sure. Where do you buy tablea?
Lalaine says
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.