Champorado is a Filipino, chocolate rice pudding that is typically served hot and for breakfast! I use an Instant Pot in this recipe, but feel free to use any saucepan.
1 cup white rice
1 pinch of salt
6 cups liquid (I use a combination of coconut milk and water!)
½ cup cocoa powder
½ cup sugar
Select the “Sauté” function and keep it on “Normal” mode. Throw in the rice (preferably glutinous rice), 1 pinch of salt, and your 6 cups of liquid. I used 3 cups of coconut milk and 3 cups of water, but you can use whatever milk or alternative you like! I recommend making at least half of your liquids some sort of milk to create the flavor.
Add in the cocoa powder, and mix thoroughly to break down all of the clumps. Then, add the ½ cup of sugar (I used coconut sugar).
Now that we’ve added all the ingredients, it’s time to let it cook. Once it starts to bubble vigorously, press the “Sauté” button again, and drop the heat level to “Less.” Cook for about 15-20 minutes, stirring every few minutes to make sure no rice sticks to the bottom. Once finished, turn on the pot and serve.
Wasn’t that so simple?! It’s just like making oatmeal. Serve the champorado hot, and even drizzle more milk or condensed milk if you like.
If you would like to experience Filipino champorado, consider adding a couple pieces of salty, dried fish on top. I used tuyo, which is an extremely salty, dried herring.
It’s almost like...salted caramel, but with fish instead? You know what they say, “Don’t knock it before you try it!”