Champorado (Filipino Rice Porridge With Dark Chocolate) – a delicious recipe with Dutch, sweet rice, water, granulated sugar, vanilla, Condensed milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["If using bittersweet chocolate chips, melt in a double boiler or heat-proof bowl over 2 cups of boiling water, making sure the bowl doesn't touch the water. Set aside.", "Wash rice in a fine strainer until water runs clear.", "Transfer to a saucepan and add water. Let it boil on medium heat. Lower heat to medium low and let it simmer for 15 minutes and stir once in a while.", "Add the cocoa powder or melted chocolate, sugar, and mix to incorporate with rice. Let it simmer for additional 3 to 5 minutes until mixture is thick.", "Turn off heat and place in individual bowls.", "Add condensed milk, to taste.", "DRIED FRIED GARLIC ANCHOVIES (Dilis; get @ Filipino or Korean stores):
2
In a hot skillet with 1 Tbsp oil, combine 1 cup of dried anchovies and 1 tsp garlic powder. Stir-fry for 5 minutes over medium heat. Transfer to a small bowl or breakfast plate."]
242
kcal
Calories
3
g
Fat
57
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup double Dutch dark cocoa powder or 8 ounces bittersweet chocolate, 1-1/2 cups sweet rice or sushi rice, 3 1/2 cups water, 1/2 cup granulated sugar, and more.
Yes, Champorado (Filipino Rice Porridge With Dark Chocolate) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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