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Filipino Champorado - Chocolate Rice Porridge

The Filipino Champorado is our traditional rice porridge that is richly enhanced with chocolate made from tablea tablets of cacao manufactured in the Philippines. This recipe is made even more marvelous with the addition of coconut milk. Serve this for breakfast or a midday snack. This is an Asian In America recipe. Serves 2 to 4.
Prep Time5 minutes
Cook Time10 minutes
Resting Time6 minutes
Total Time21 minutes
Course: Breakfast, Brunch, Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino
Keyword: Filipino Champorado - Chocolate Rice Porridge
Servings: 2 people
Calories: 610kcal
Author: Asian in America- Elizabeth Ann Quirino

Ingredients

  • 1 cup sweet or sticky rice also known as malagkit to Filipinos
  • 3 cups water
  • 1 cup granulated sugar
  • 3 to 4 tablets tablea chocolate (Philippine cocoa tablets from Asian markets
  • 1 cup coconut milk
  • 1/8 teaspoon salt

Instructions

  • Wash rice well and drain. Put the rice in a medium sized pot with the 3 cups water.
  • Cover the rice and water and over high heat let it boil for 8 to 10 minutes. Lower heat to medium  and stir rice to prevent from burning or sticking to bottom.
  • Chop the chocolate tablets coarsely. Add the chopped chocolates and the sugar to the rice mixture. Toss in the pinch of salt, and keep stirring. The chocolate will melt within the cooked rice, which by now looks like thick porridge.
  • After about 6 minutes, add the coconut milk just before removing the champorado from the stove top. Serve this warm for breakfast, or cold for “merienda” (an afternoon snack).
  • Recipe Notes: The Filipino tablea package I bought from the Asian market contained a pack of 10 cacao tablets, with a total net weight of 7.05 ounces or 200 g. You can find these at Asian markets, in the Philippine aisle. Online groceries selling ethnic or Asian products may also have them. In the Philippines, they are widely available in supermarkets, neighborhood groceries, major department stores, artisan food bazaars.

SERVING SUGGESTIONS:

  • Champorado can be eaten warm at breakfast and is typically served with salty dishes, like dried fish herring (called “tuyo” in Philippine markets or Asian groceries). It is also good served cold when eaten during "merienda", or the afternoon snack. Keep this refrigerated if there are any leftovers. When reheating, add a little milk or water if rice dries up or gets clumpy.

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    Nutrition

    Serving: 1g | Calories: 610kcal | Carbohydrates: 103g | Protein: 2g | Fat: 24g | Saturated Fat: 21g | Sodium: 180mg | Potassium: 249mg | Sugar: 100g | Vitamin C: 1mg | Calcium: 32mg | Iron: 4mg