The Best Chocolate Sticky Rice Porridge: My Family’s Champorado Recipe

The smell of chocolate wafting from the kitchen is one of my favorite childhood memories. It wasn’t from brownies or cookies, but from a pot of bubbling, creamy, rich champorado a classic Filipino breakfast that feels like a warm hug in a bowl. For many, it’s a nostalgic taste of home, a dish that instantly brings back feelings of comfort and family. When the weather turns chilly or you’re just craving something deeply satisfying, nothing hits the spot quite like this sweet and savory Filipino breakfast.

I’ve been making this recipe for years, tweaking it to get the perfect balance of bittersweet chocolate and creamy rice. What I love most is how simple it is. You don’t need any fancy ingredients or complex techniques to create something truly magical. I’m going to walk you through exactly how I make it, sharing my secrets for the smoothest, most flavorful sticky rice porridge you’ve ever had. Get ready to feel confident in the kitchen and create a dish that everyone will adore.

Quick Recipe

• Preparation Time: 5M
• Cooking Time: 30M
• Total Time: 35M
• Type of Dish: Breakfast, Dessert
• Cuisine: Filipino
• Recipe Yield: 4 servings
• Calories: 350 calories per serving (approximate)

What Makes This Champorado Recipe So Special?

• Authentic Flavor: We’ll use authentic tablea chocolate for that deep, complex flavor that’s hard to replicate.
• Perfect Texture: I’ll teach you how to get that ideal thick, creamy consistency without any lumps.
• Simple & Straightforward: This recipe is broken down into easy-to-follow steps, perfect for new and experienced cooks alike.
• Customizable: I’ll give you tips for personalizing your bowl with different toppings to make it your own.

The ingredients: Simple and Delicious

You’ll be surprised at how few ingredients you need to make this incredible dish. The magic lies in the quality of what you use and the care you put into each step.

• Sweet Rice (Glutinous Rice): This is the star of the show! Also known as sticky rice, it’s what gives champorado its unique, thick texture. Don’t use regular long-grain rice—it just won’t work the same way. The starches in glutinous rice are what make it wonderfully creamy and sticky. You can find it in most Asian supermarkets.
• Water: The cooking liquid that turns the rice from hard grains into a soft, luxurious porridge.
• Tablea Chocolate: The heart of the dish! Tablea chocolate is pure, unsweetened cacao discs. It provides a deep, rich, and slightly earthy chocolate flavor that is essential for a truly authentic champorado. If you can’t find tablea, a high-quality unsweetened cocoa powder or dark chocolate bar (at least 70% cacao) will work in a pinch, but the flavor won’t be quite the same.
• Brown Sugar: This adds sweetness and a hint of caramel flavor to balance the bitterness of the chocolate. You can adjust the amount to your taste.
• Coconut Milk or Evaporated Milk: The traditional finishing touch! A drizzle of milk on top adds a creamy richness and cuts through the sweetness, making every spoonful a perfect bite.
• A Pinch of Salt: This might seem odd for a sweet dish, but a small amount of salt enhances the chocolate flavor and balances the sweetness. It’s my secret to making the flavors pop!

Step-by-Step Instructions: My Secrets for Perfect Champorado

This recipe is all about patience and a little bit of stirring. Trust me, it’s worth it.

1. Prepare the Rice

First, rinse the glutinous rice under cold running water. This removes any excess starches that can make your porridge gummy. Swish it around in a bowl and pour out the cloudy water, repeating until the water runs mostly clear. This simple step is key to a perfectly smooth and creamy texture.

2. Cook the Rice

In a medium-sized pot, combine the rinsed glutinous rice and water. Bring it to a boil over medium-high heat. Once it starts boiling, give it a quick stir to prevent the rice from sticking to the bottom. Reduce the heat to a simmer and cover the pot. Let it cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the water.

3. Melt in the Chocolate

Now for the best part! Remove the lid and add the tablea chocolate and brown sugar to the pot. Stir constantly, but gently, until the chocolate has completely melted and the sugar has dissolved. This is where you get that beautiful, deep brown color. Don’t rush this part. The goal is to fully incorporate the chocolate without breaking up the rice too much.

4. Simmer to Perfection

Continue to simmer the champorado for another 5-10 minutes, stirring occasionally. You’ll notice the mixture getting thicker and creamier. The consistency should be like a thick porridge. If it’s too thick for your liking, you can add a little more water or milk until it reaches your desired consistency. Taste it here and adjust the sweetness if needed. This is the stage where you make it your own!

5. Serve and Enjoy

Serve the champorado hot in bowls. The traditional way is to top it with a drizzle of evaporated milk or, my personal favorite, rich coconut milk. The contrast between the dark chocolate porridge and the creamy white milk is not only visually stunning but also incredibly delicious. A sprinkle of toasted sesame seeds or a side of crispy fried fish (tuyo) is a classic Filipino pairing that creates a delightful sweet and salty experience.

Essential Tools for Making Champorado

• Medium pot with a lid
• Wooden spoon or spatula for stirring
• Measuring cups and spoons

There’s something so comforting about a simple dish that nourishes not just the body, but the soul. This champorado recipe is a perfect example. It’s a taste of home, a dish that can be enjoyed for breakfast, a late-night snack, or anytime you need a little bit of warmth and sweetness. Making it from scratch is a rewarding experience, and I promise, once you try this recipe, it will become a staple in your kitchen. So go ahead, grab your pot, and get ready to create a bowl of pure comfort. I can’t wait for you to fall in love with it as much as I have.

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