Champorado (chocolate rice porridge)

A Filipino chocolate rice porridge made from glutinous rice, eaten on rainy mornings, often with fried, salted dried fish (tuyo) – the sweet-salty pairing feels natural there.

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Method

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1. Rinse the rice in cold water, then put in a pot with 1.2 litres of water, and bring to the boil.
2. Simmer over low heat, stirring often, for 15-20 minutes, until the grains are soft and the porridge starts to thicken. ⏱ Timer: 15 min
3. Add the chopped chocolate, cocoa powder and salt, and stir until the chocolate is completely melted.
4. Stir in the sugar, and cook for a further 5-10 minutes, until the porridge is creamy and thick; if too thick, thin with hot water. ⏱ Timer: 5 min
5. Ladle into bowls, and drizzle with condensed milk or evaporated milk on top. Serve warm.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Glutinous rice gives it its creamy, chewy texture; with regular rice it will be thinner.
• If the salty-sweet contrast appeals to you, try it with some crispy fried salted fish or bacon.

Similar recipes

• Chocolate chip brioche · French
• Pain au chocolat (chocolate croissant pastry) · French
• Cocoa swirl buns (kakaós csiga) · Hungarian
• Puttu (steamed rice-flour and coconut cakes) · Indian
• Patjuk (red bean porridge) · Korean
• Budino di riso (baked rice cake) · Italian

More southeast asian ideas

• Moo ping (grilled marinated pork skewers with sticky rice)
• Khai jiao (crispy Thai omelette with rice)
• Jok (Thai rice porridge with ginger and meatballs)
• Khao tom (Thai rice soup with pork)
• Pa thong ko (Thai dough sticks with pandan custard)
• Bánh bao (steamed stuffed buns)
• Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
• Bánh cuốn (steamed rice sheet rolls with mushroom and pork filling)

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