Champorado is a Filipino start-of-the-day staple that almost doubles as a dessert: chocolate rice porridge made with sticky rice (malagkit) and chocolate (usually tablea). It's creamy, sweet, and filling, best eaten on a cold day.
This recipe guides you through how to cook a perfect version of traditional tablea champorado. No fancy ingredients, no out-of-this-world techniques. A tried-and-tested method to make champorado that gives you the pure flavor of cocoa and the pure texture of malagkit in a thick, creamy soup.
- 1 cup glutinous rice (preferably long-grain), uncooked
- 8 cups water
- 200g sweetened tablea, crushed
- milk of choice, for finishing
Add rice and water in a large pot over high heat. Bring to a boil, stirring occasionally to prevent clumping. Once boiling, stir again to break up clumps of rice. Reduce heat to low and simmer, stirring constantly, about 10-15 minutes or until rice is tender.
Once the rice is tender, turn the heat to high. Stir the rice vigorously to break up the grains and release the starches until mixture has thickened, about 10 minutes.
Lower heat back down to medium and add the tablea. Stir until tablea is completely dissolved and distributed. Remove from heat and divide between bowls. Serve warm, with a drizzle of milk if desired.
If using unsweetened tablea, add 2 tablespoons white sugar.
Serve champorado with your milk of choice: evaporated milk, condensed milk, even non-dairy milk!