Friday, April 22, 2011

Recipe: Champorado

This chocolate rice porridge is a familiar breakfast treat we Filipinos love to eat as it kind of brings back many fun childhood memories. What makes this dish extra fun to eat is you can play and create your own design from poured condensed milk, just like what I did here! Making your very own champorado is made easier today with ready mix, ready to cook boxes of Champorado brands. If you wish to do it the traditional way, check out the recipe below:

1 cup glutinous (sweet/sticky) rice
2 1/2 cups water
1/2 cup (more or less to taste) unsweetened cocoa
1/2 cup (more or less to taste) sugar
1/8 tsp. vanilla extract (optional)
4 ounces sweetened condensed milk

1. Cook or boil rice in a medium-sized saucepan with 2 1/2 cups water.
2. Stir constantly to prevent rice from sticking at the bottom.
3. When rice is fluffy and soft, add cocoa, sugar and vanilla.
4. Serve in bowls with swirls of sweet condensed milk on top. Serves 4 people. (recipe source)


  1. wow! my favorite. thank's for sharing!

  2. Thanks for dropping by Claire. Champorado is my fave too!

  3. love this esp. during rainy weather :D since we got no time to prepare, we buy the instant champorado by White King :D tastes like a real one...


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