Growing up my mother would often make a traditional Filipino dish for breakfast or snack, called Champorado (or Samporado). On some mornings I’d wake up to grab something to eat in the kitchen, and my mom had this delicious chocolate rice pudding on the table served hot in a bowl. Made with sweet rice (also known as sticky rice) and chocolate, Champorado is a nice comfort food dish to have on a cold winter day.
While growing up in the Philippines, my father lived in the countryside in Tagaytay where he made cocoa powder from native cocao plants to make Champorado. My mom lived in the Manila metropolitan area, and her family used store-bought cocoa or chocolate. In this Champorado version, my parents have joined forces and contributed this recipe to my blog using a combination of chocolate chips and chocolate syrup. It is critical that you find the right type of rice, which can be found at any Asian market and some major grocery stores. Another component of this dish is evaporated milk. In the Philippines they traditionally use evaporated milk (made by Carnation) to generously garnish the top of the Champorado when serving. Have for breakfast, a snack, or even dessert. Enjoy!
- 4 cups of cold water
- 1 cup of sweet rice
- ½ cup of semi-sweet chocolate chips
- ⅓ cup chocolate syrup
- ½ cup of evaporated milk (to garnish Champorado)
- In a medium sized pot, mix cold water and sweet rice on high and bring to a boil
- Reduce to low heat and add chocolate and mix well
- Cook for 30 minutes at low heat, keep covered
- Make sure to check and stir occasionally so rice doesn’t stick to the bottom of pot
- Mixture should be a deep chocolate color with a thick consistency. Serve in a bowl and garnish chocolate rice pudding with evaporated milk (see image). Enjoy!