If you’ve ever craved a cozy, deeply comforting dessert that feels like a warm hug in a bowl, then you are in for a treat with this Filipino Champorado Recipe (Chocolate Rice Pudding) Recipe. This beloved classic takes simple ingredients like sticky rice, cocoa, and brown sugar and transforms them into a luscious chocolate rice pudding that’s perfect for breakfast, a snack, or dessert. The rich earthiness of cocoa combined with the creamy texture of sticky rice makes every spoonful absolutely unforgettable. Let me guide you through making this timeless Filipino favorite that’s both soul-satisfying and incredibly easy to prepare.
Ingredients You’ll Need
The magic of this Filipino Champorado Recipe (Chocolate Rice Pudding) Recipe truly comes down to a handful of humble ingredients, each chosen to create the perfect balance of flavor, texture, and color. From the sticky rice’s chewiness to the deep chocolate flavor and the subtle hint of salt, every component plays a starring role.
- ½ cup Sticky rice: The foundation of champorado, its glutinous texture gives the pudding its signature creamy, chewy bite.
- 500 ml Water: Essential for cooking the rice and creating that perfect porridge-like consistency.
- ⅓ cup Unsweetened Cocoa powder: Adds deep chocolate richness without overpowering the dish; unsweetened ensures you control the sweetness.
- ½ cup Brown sugar: Brings warmth and a hint of molasses that perfectly complements the cocoa’s bitterness.
- ½ tsp Salt: Enhances all the flavors and balances the sweetness beautifully.
- ¼ cup Evaporated Milk or Cream (for Serving): The finishing touch that adds creaminess and an indulgent richness when drizzled on top.
How to Make Filipino Champorado Recipe (Chocolate Rice Pudding) Recipe
Step 1: Prepare and Soak the Sticky Rice
Start by washing the sticky rice thoroughly 3 to 4 times to get rid of excess starch. This step is important to avoid a gummy texture and helps the rice cook evenly. Next, soak the rice for at least 3 to 4 hours, or better yet, overnight. Soaking softens the grains and speeds up cooking, ensuring your pudding comes out perfectly creamy.
Step 2: Cook the Sticky Rice Until Tender
Pour the water into a heavy-bottomed pan and bring it to a full boil. Drain the soaked rice and add it to the boiling water, stirring well. Let it boil again, then reduce the heat to simmer gently. Cook the rice uncovered for 15 to 20 minutes, stirring occasionally to prevent sticking. You’re looking for tender rice that has absorbed most of the water but still retains a little bite.
Step 3: Add Cocoa, Sugar, and Salt
Once your rice is tender, sprinkle in the unsweetened cocoa powder, brown sugar, and salt. Stir everything vigorously to combine and dissolve the sugar. Keep cooking on medium heat for 4 to 5 minutes while stirring constantly. This helps the flavors meld and thickens the pudding to that signature luscious texture.
Step 4: Let It Cool and Prepare to Serve
Turn off the heat and let the champorado cool for about 15 minutes. This resting time allows the pudding to thicken slightly and develop a richer flavor. When you’re ready, scoop the champorado into bowls and drizzle generously with evaporated milk or cream to create a delightful contrast of creamy and chocolatey goodness.
How to Serve Filipino Champorado Recipe (Chocolate Rice Pudding) Recipe
Garnishes
A drizzle of evaporated milk or cream over the warm champorado is traditional and adds a smooth, velvety finish. Some people like to sprinkle a little toasted coconut flakes or chopped peanuts for texture and an added layer of flavor. You can also add a cinnamon stick on the side for a warm spice note.
Side Dishes
Champorado pairs beautifully with salty bites to create a comforting sweet-and-salty combo. Try it with classic Filipino dried salted fish (tuyo) for an authentic experience. For a milder option, a slice of toasted bread or some fresh fruit like mangoes balances the richness well.
Creative Ways to Present
To elevate your presentation, serve the champorado in mason jars for a cute grab-and-go treat or layer it with whipped cream and chocolate shavings for a decadent twist. You can also chill it overnight for a refreshing chocolate rice pudding parfait. Add a sprinkle of sea salt on top to highlight the chocolate flavors and create a gourmet touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. The pudding will thicken as it cools, so expect a denser texture that actually makes it even more satisfying when reheated.
Freezing
You can freeze champorado, but because of the sticky rice, the texture might change slightly upon thawing. To freeze, put it in a freezer-safe container, leaving some room for expansion. It will keep well for up to a month.
Reheating
When you’re ready to enjoy your stored champorado, simply warm it gently over low heat on the stove or microwave it in short bursts, stirring occasionally. Add a splash of milk or water if it’s too thick to restore that creamy consistency.
FAQs
What kind of rice is best for champorado?
Sticky rice is the traditional choice because its glutinous texture gives champorado that creamy, chewy consistency. Substituting regular rice won’t achieve the same texture, but if needed, short-grain rice is the closest alternative.
Can I use regular milk instead of evaporated milk?
Yes, you can substitute evaporated milk with regular milk or even cream. Evaporated milk adds richness and sweetness without extra water, but whole milk works fine too, especially if you prefer a lighter dish.
How sweet should champorado be?
The sweetness level is personal, but traditionally champorado is moderately sweet, allowing the chocolate flavor to shine. Feel free to adjust the brown sugar to your preference while cooking.
Is champorado eaten hot or cold?
Champorado is most commonly enjoyed warm, perfect for chilly mornings or as an afternoon comfort food. However, it can also be chilled and eaten cold during hotter weather for a refreshing treat.
Can I add other flavors to the Filipino Champorado Recipe (Chocolate Rice Pudding) Recipe?
Absolutely! Some variations include adding vanilla extract, cinnamon, or even a pinch of chili powder for a subtle kick. Feel free to experiment to find your favorite twist on this classic.
Final Thoughts
This Filipino Champorado Recipe (Chocolate Rice Pudding) Recipe is one of those dishes that truly warms your heart with every spoonful. Its simple ingredients come together in the most comforting way, creating a rich chocolatey treat that’s perfect for any time of day. Whether you’re making it for a cozy breakfast, a nostalgic snack, or dessert, I encourage you to give this a try and share it with loved ones. Once you taste it, champorado will surely find a permanent place in your kitchen and your heart!
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Filipino Champorado Recipe (Chocolate Rice Pudding) Recipe
- Total Time: 8 hours 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Champorado is a traditional Filipino chocolate rice pudding made with sticky rice, cocoa powder, and brown sugar. This warm and comforting dessert is perfect for breakfast or a sweet snack, typically served with a drizzle of evaporated milk or cream. The recipe involves soaking the rice, boiling it to a tender consistency, then cooking it with rich cocoa powder and sugar for a deliciously creamy dish.
Ingredients
Main Ingredients
- ½ cup Sticky rice
- 500 ml Water
- ⅓ cup Unsweetened Cocoa powder
- ½ cup Brown sugar
- ½ tsp Salt
For Serving
- ¼ cup Evaporated Milk or Cream
Instructions
- Prepare the Rice: Wash the sticky rice 3 to 4 times to remove excess starch. Soak the sticky rice for a minimum of 3 to 4 hours or overnight to ensure it softens and cooks evenly.
- Cook the Rice: In a heavy-bottomed pan, bring 500 ml of water to a full boil. Add the soaked and drained sticky rice into the boiling water and mix well. Allow it to return to a boil, then reduce the heat to a simmer. Cook the rice for 15 to 20 minutes, stirring occasionally to avoid sticking, until the rice is fully cooked and tender.
- Add Cocoa and Sweeten: Once the rice is cooked, add the unsweetened cocoa powder, brown sugar, and salt to the pan. Stir continuously on medium heat for 4 to 5 minutes to combine the flavors and develop a smooth, chocolatey pudding texture.
- Cool and Serve: Turn off the heat and let the champorado cool for about 15 minutes. Spoon the pudding into serving bowls and drizzle with evaporated milk or cream. Serve warm for a comforting and delicious treat.
Notes
- Soaking the sticky rice overnight helps achieve the perfect creamy texture.
- Constant stirring after adding cocoa powder prevents the pudding from sticking to the pan or forming lumps.
- Adjust the brown sugar amount to taste if you prefer a sweeter or less sweet champorado.
- Evaporated milk or cream adds richness, but you can substitute with coconut milk for a dairy-free option.
- Champorado is best enjoyed warm but can be refrigerated and gently reheated.
- Prep Time: 8 hours 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
