Last updated on January 14th, 2025 at 09:29 pm
Champorado is a creamy chocolate rice pudding to serve as a snack or breakfast. This is an easy take on classic Filipino chocolate rice with only 5 ingredients plus it is gluten-free and vegan and vegetarian-friendly.
What is Champorado?
Champorado or tsampurado is a Filipino chocolate rice pudding made with glutinous rice, chocolate and sweetened mainly with sugar.
This is an easy recipe for chocolate rice pudding, as it uses readily available cocoa powder mixed with cooked glutinous rice, sweetened with sugar, and drizzled with the milk of choice.
As rice is not a staple in the UK, whenever I cook rice or sticky rice I tend to cook more and freeze or refrigerate some for another meal.
This results in having fried rice or desserts like champorado.
Most recipes for chocolate rice call this porridge but to me the consistency is more pudding like so I am sticking to the pudding.
Traditionally, recipes call for raw sticky rice cooked from scratch but if cooked rice is already there then it would be possible to use it to make something else and it makes cooking time quicker.
If you have time and want to cook from scratch choice is aplenty. Panlasang Pinoy, Kawaling Pinoy, Foxy Folksy all have recipes that explain how champorado is cooked.
I remember having tsampurado on a warm summer afternoon.
Yes, we ate hot bowls of chocolate rice pudding, even in the summer. Hot food and hot weather go well together. It makes one sweat, but it relieves you too.
Hot food helps them cool down. According to research, when the
But I don’t just keep going back to an old favorite because of nostalgia.
I adore a rich, decadent rice pudding, and even though this includes refined sugar, you won’t feel you’ve cheated after just a few bites.
Nowadays I cook it for Amon for her after-school snack.
She finds that it warms her tummy up and as she wraps her hands around the bowl, she would say it keeps her hands warm too.
What pairs with champorado
Chocolate rice pudding could be eaten on its own.
However, some people swear by pairing it with tuyo or dried fish or dilis which is fried dried anchovy, especially when eaten in the morning for breakfast.
I have tried to sprinkle fresh fruit like berries on a bowl of champorado and it worked well.
How do you thicken champorado
This recipe uses sticky or glutinous rice and it will naturally thicken the dish.
The cocoa powder will help to thicken it too.
If using long grain rice, thicken it with a little rice flour or corn flour but sometimes when you accept that the long grain rice will thicken too as long as it is cooked in slow heat it also works.
Just bear in mind that it is not as silky and thick in consistency as when sticky rice is used.
Can I use muscovado sugar in champorado?
Any type of sugar could be used for champorado. Use what is available or what you are comfortable with.
Can I use honey or maple syrup in champorado?
Yes, you can use either honey or maple syrup.
How to make Filipino champorado without tablea
Use cocoa or cacao powder in place of tablea to make chocolate rice. I grew up not knowing about tablea and have always used the powder.
Can champorado be eaten cold?
Yes, it can be eaten cold. But I suggest not straight from the fridge.
Ingredients
sticky/glutinous rice – cooked in this case, sticky when cooked and gives the pudding a creamy texture, also called malagkit in Filipino
cocoa powder – for that chocolatey flavor
sugar – use brown or muscovado sugar or even palm sugar for nutty and sweetness but as always you can use any sweetener available like we used caster sugar in this recipe
milk – use the milk of choice, go vegan, vegetarian or use whole milk, evaporated milk and add as much or as little as you want
How to make chocolate rice
1. Place the water in a small saucepan and bring to a boil.
2. Add the cooked sticky rice. Simmer in low heat. Stir occasionally to avoid the rice sticking on the bottom of the saucepan.
3. After around 4-5 minutes, or until the mixture is rich and creamy.
4. Add the cocoa powder and sugar mixture. Stir well to combine with the rice. (This way we don’t end up with lumps in our pudding. Stir vigorously to incorporate the chocolate).
Check for sweetness. Add more sugar if you want it sweeter.
But I would recommend that you start with not too sweet and gradually add sugar, honey or maple syrup as you feel needed.
5. If required, add a little extra water or milk to reach the desired consistency.
6. Divide between small bowls, top with fruit or drizzle of milk or top with both.
How to serve
Serve hot or cold. Have it hot for breakfast or cold for snacks. Drizzle with milk, serve with fresh fruit or dried fish.
How to store and reheat
Let leftovers cool fully before transferring to a jar with a tight-fitting cover.
Keep in the fridge for three days.Reheat in a saucepan over medium-low heat until thoroughly warmed, stirring often.
Add a bit of water or milk if it has thickened up.
For more desserts and snacks, try
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Let’s get cooking!
Easy Champorado
Ingredients
- 3 cups water
- 1 cup sticky rice cooked
- 1 tbsp cocoa powder
- 1 tbsp sugar
- milk as needed
Instructions
- Place the water in a small saucepan and bring to a boil.
- Add the cooked sticky rice. Simmer in low heat. Stir occasionally to avoid the rice sticking to the bottom of the saucepan.
- Add the cocoa powder and sugar mixture. Stir well to combine with the rice.
- If required, add a little extra water or milk to reach the desired consistency.
- Divide between small bowls, top with fruit or drizzle of milk or top with both.
Video
Notes
- Mix the cocoa powder and the sugar, this way we don’t end up with lumps in pudding.
- Stir vigorously to incorporate the chocolate.
- Check for sweetness. Add more sugar if you want it sweeter. But I would recommend that you start with not too sweet and gradually add sugar, honey or maple syrup as you feel needed.
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