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Champorado: photo of the dish
Illustrative photo: Josh James from Imus, Philippines — CC BY 2.0, Wikimedia Commons
Breakfast

Champorado

A sweet porridge of glutinous rice cooked with cocoa, traditionally served for breakfast or in the late afternoon with milk and salted dried fish. Its texture is thick, creamy and comforting.

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Ingredients

Ingredients

Pour servir

Spices & seasoning

Optional extras

Instructions

  1. Rinse the glutinous rice in cold water until the water runs clear, then drain it.
  2. Bring the water to the boil in a saucepan, add the rice and a pinch of salt, then cook over medium heat for 15 minutes, stirring from time to time.
  3. Dissolve the cocoa and sugar in a bowl with a little hot water to make a smooth paste, without lumps.
  4. Stir the cocoa mixture into the saucepan and mix well.
  5. Continue cooking for 10 minutes over low heat, stirring often, until the rice becomes translucent and the porridge is creamy.
  6. Add the vanilla and adjust the sugar to your taste.
  7. Serve hot, drizzled with sweetened condensed milk or whole milk, with a piece of dried fish for a salty contrast if you like.

Variations and tips

Kids' version. Use only whole milk and sugar, without dried fish, for a gentler porridge.

Using what's easy to find. Glutinous rice is sold in most Asian grocery stores; failing that, round risotto rice gives a similar texture.

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Original Ecomely recipe.