📝 About This Recipe
Champorado is the ultimate Filipino comfort food, a velvety chocolate rice porridge that traces its history back to the galleon trade between Mexico and the Philippines. Crafted from nutty glutinous rice and deeply aromatic 'tableya' (traditional fermented cacao disks), this dish offers a sophisticated balance of earthy bitterness and creamy sweetness. It is a soulful breakfast or afternoon snack that wraps you in a warm, chocolatey embrace, especially on a rainy day.
🥗 Ingredients
The Rice Base
- 1 cup Glutinous Rice (also known as sweet rice or malagkit)
- 5 cups Water (plus more if a thinner consistency is desired)
- 1/4 teaspoon Sea Salt (to balance the chocolate intensity)
The Chocolate Component
- 4-6 pieces Tableya de Cacao (traditional Filipino cacao tablets; substitute with 3/4 cup high-quality dark cocoa powder if unavailable)
- 1/2 cup Muscovado Sugar (or dark brown sugar for a molasses undertone)
- 1 teaspoon Vanilla Extract (pure extract for aroma)
For Serving and Garnish
- 1/2 cup Evaporated Milk (for drizzling; can also use sweetened condensed milk)
- 4-6 pieces Tuyo (dried salted herring, fried until crispy (traditional salty pairing))
- 1 tablespoon Cacao Nibs (for optional added crunch)
👨🍳 Instructions
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1
Thoroughly rinse the glutinous rice under cold running water 2-3 times until the water runs mostly clear, then drain well.
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2
In a heavy-bottomed pot or Dutch oven, combine the rinsed rice and 5 cups of water. Place over medium-high heat and bring to a gentle boil.
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3
Once boiling, immediately lower the heat to a simmer. Add the sea salt and stir once to prevent the rice from sticking to the bottom.
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4
Simmer the rice for about 15-20 minutes, stirring occasionally. The grains should begin to soften and the liquid will start to thicken into a porridge consistency.
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5
While the rice simmers, prepare the chocolate. If using Tableya, you can pre-dissolve them in a cup of hot water or drop them directly into the pot once the rice is halfway cooked.
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6
Add the Tableya (or cocoa powder) to the pot. Stir continuously until the chocolate is completely melted and the rice has taken on a deep, dark brown hue.
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7
Incorporate the muscovado sugar and vanilla extract. Stir well until the sugar is fully dissolved and integrated.
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8
Continue to cook for another 5-10 minutes on low heat. The rice should be tender but still hold its shape, and the mixture should be thick and glossy.
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9
If the porridge becomes too thick, add an extra 1/2 cup of hot water to reach your preferred consistency.
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10
While the champorado finishes, fry the 'tuyo' (dried fish) in a separate pan with a little oil until crispy, about 2 minutes per side.
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11
Remove the pot from the heat. Let it sit for 2 minutes; the residual heat will further set the texture.
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12
Ladle the warm porridge into individual bowls. Create a beautiful swirl by drizzling evaporated milk over the top.
💡 Chef's Tips
For the most authentic flavor, seek out Tableya from Davao or Batangas which offer a gritty, rustic texture. Always stir the pot frequently during the last 10 minutes of cooking, as the starch and sugar can easily scorch the bottom. Adjust the sugar only after the chocolate has fully melted, as some Tableya brands contain pre-added sugar. If you prefer a creamier texture, replace one cup of the cooking water with coconut milk. Store leftovers in the fridge; it will thicken significantly, so add a splash of milk or water when reheating.
🍽️ Serving Suggestions
Serve with crispy 'Tuyo' (salted dried fish) on the side—the saltiness cuts through the rich chocolate perfectly. Add a swirl of sweetened condensed milk if you have a particularly strong sweet tooth. Pair with a plate of warm 'Pandesal' (Filipino bread rolls) for dipping into the chocolate. Top with a sprinkle of toasted sesame seeds or cacao nibs for a modern textural contrast. Enjoy alongside a hot cup of Barako coffee for a complete Filipino breakfast experience.