A couple of months ago I posted a recipe on coconut rice pudding which had been inspired after making champorado here in the Philippines. Well, today I finally give you the champroado recipe I am sure you have all been dying for in anticipation. Champorado is a chocolate rice pudding that is eaten here in Cebu (and maybe elsewhere) for breakfast or an afternoon snack. My host mom occasionally makes it for breakfast, while the shelter where I work will make it for the girl’s afternoon snack. Everyone has their preferences.
It is usually made from leftover rice from the previous meal/s so there is no waste, plus it cuts down on cooking time significantly. The type of rice used for this recipe is regular white rice because that is what is eaten for meals, but if you desire to bump it up a notch this recipe can also be made with a glutinous rice if you want it to have a more sticky consistency. I like this recipe because it is delicious, practical, and blends two Filipino favorites: rice and sugar. You don’t need to have any special ingredients for it and it is simple to whip it in under thirty minutes for a fun and creative twist on leftover rice. I hope you enjoy!
- 2.5 cups of cooked rice
- 3.5 cups of water
- 1 cup of sugar
- 1.5 tbs unsweetened baking chocolate (click here for a substitute)
- 4-6 tsp sweetened condensed milk (optional)
Combine cooked rice and water in a pot and place over medium heat. Mash any clumps of rice and cover with a lid. After 15 minutes add the chocolate and stir until melted. Now add the sugar and stir until rice is a thick consistency and then turn off the heat. Stir for another minute and immediately serve in bowls. A teaspoon of sweetened condensed milk can be added to each individual bowl if desired. Enjoy!