Champorado – Filipino Chocolate Rice Pudding

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Last Updated on December 16, 2020 by Chef Mireille

Champorado – Filipino Chocolate Rice Pudding is a popular breakfast item. Filipinos definitely like to start the day sweet with things like this rice pudding and puto.

 

Champorado - Filipino Chocolate Rice Pudding

Just about every culture has some kind of rice pudding – a sweetened rice dish cooked with milk and/or water. However, the Phillipines has a chocolate version. Due to their mutual colonization by Spain, chocolate was brought to the Phillipines via Mexico and remained an integral item in Filipino cuisine used in desserts as well as hot chocolate. You should use a good quality dark chocolate that is at least 70% cacao.
It’s very important to use glutinous rice or another short grain rice that will release a lot of starch when it is cooked. Arborio rice is a good substitute if you cannot source sticky rice.

Although in the Philippines, this is usually had for breakfast, I like it as much for dessert as for breakfast!

Do you like rice pudding as much as I do? I am a rice pudding fanatic and have tried many different rice puddings from around the world. Be sure to check out some of my other rice pudding recipes – they make a great fall dessert – whether you prefer yours chilled or warm!

Rice Pudding Recipes

Rijstpap – Belgian Rice Pudding

Akkaravadisal -Indian Rice Pudding

Kolkandu Pongal – Indian Rock Sugar Rice Pudding

Paal Payasam – South Indian Rice Pudding

Appelsinris – Norwegian Orange Rice Pudding

Khao Neow Sung Khaya – Thai Black Rice Pudding Custard

See also  Cabernet Mixed Berry Sorbet

IN THE MAKING – HOW TO MAKE CHAMPORADO

iPiccy-collage

Pudding LR

Add evaporated milk as desired to make it as creamy as you prefer!

Pudding LR 1

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Champorado – Filipino Chocolate Rice Pudding

Champorado - Filipino Chocolate Rice Pudding is a sweet breakfast - the way they start the day in the Philippines!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Filipino
Servings: 8

Ingredients

  • 6 oz. good quality dark chocolate
  • 1 cup glutinous/sweet/sticky rice
  • 5 cups water
  • 1/3 cup sugar + 2 tablespoons
  • evaporated milk for serving

Instructions

  • Using a double boiler, melt the chocolate.
  • Wash the rice in a few exchanges of water.
  • Bring rice and water to a boil. Reduce to a simmer and cook for 20-25 minutes, until thickened and rice is tender.
  • Add sugar and chocolate and stir to combine. Cook for a few minutes, until sugar melts.
  • To serve, top with evaporated milk.Enjoy warm or at room temperature.

Notes

Substitute Arborio/Risotto rice if Sticky Rice is unavailable.
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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Mayuri Patel

    5 stars
    A chocolatey rice pudding for breakfast, you’ve got my attention. Such a creamy and easy to make Champorado.I would love to enjoy it as a dessert too, chilled.

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