Champorado is a sweetened rice porridge. It is usually made by boiling glutinous rice or malagkit until it becomes sticky. Once it has this consistency, cocoa powder, sugar and milk are then added. It is an ideal dish for breakfast and merienda. As a breakfast dish, it is usually paired with dried fish such as tuyo, daing, and danggit.
In making this recipe, you can either use cocoa powder or tablea chocolate. If you are going to use tablea chocolate, dissolve it first in 1 cup of hot water so it will be easier to mix it with the glutinous rice. Also, you can adjust the amount of sugar according to taste. Enjoy!
- 1 cup glutinous rice
- 4 pcs tablea chocolate, dissolved in 1 cup of hot water
- 2 1/2 cups of water
- evaporated milk
1. Wash the glutinous rice and add 2 1/2 cups of water. Boil for 15-20 minutes while
2. Once the glutinous rice is cooked, add the tablea chocolate. Simmer for 10 minutes.
4. Serve on individual bowls and pour evaporated milk.