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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.
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
IN THE MAKING – HOW TO MAKE CHAMPORADO
Add evaporated milk as desired to make it as creamy as you prefer!
Champorado – Filipino Chocolate Rice Pudding
- 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
- 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.