Triple chocolate champorado takes the beloved Filipino chocolate rice porridge and turns it into a deeply indulgent breakfast or dessert. This version uses three forms of chocolate—cocoa powder, dark chocolate, and chocolate chips—to create a rich, complex flavor with a creamy, comforting texture. It’s a genuinely useful recipe because it builds layers of chocolate intensity while keeping the traditional sticky rice base that makes champorado so satisfying.
Ingredients
- 1 cup (200 g) glutinous rice (also labeled sweet rice or malagkit)
- 4 cups (960 ml) water
- 1/2 cup (120 ml) coconut milk (from a can or fresh)
- 1/2 cup (100 g) granulated sugar, or to taste
- 3 tbsp (20 g) unsweetened cocoa powder
- 2 oz (55 g) dark chocolate (60-70% cacao), chopped
- 1/3 cup (60 g) semi-sweet chocolate chips
- 1/4 tsp salt
- Optional for serving: extra coconut milk, chocolate shavings, or a pinch of sea salt
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold running water until the water runs clear. This removes excess starch and helps the porridge stay creamy, not gummy.
- In a heavy-bottomed pot or Dutch oven, combine the rinsed rice and 4 cups (960 ml) water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. The rice will start to soften and absorb most of the water.
- Stir in the cocoa powder and salt until fully dissolved. The mixture will look dark and slightly thick.
- Add the chopped dark chocolate and continue to cook over medium-low heat, stirring frequently, for another 10 minutes. The chocolate will melt and the porridge will thicken as the rice becomes tender and sticky.
- Pour in the coconut milk and sugar, then add the chocolate chips. Stir gently and cook for 5 more minutes, until the chocolate chips are melted and the porridge is glossy and thick. The rice should be fully cooked and soft, with a porridge-like consistency.
- Remove from heat and let rest for 5 minutes. The champorado will continue to thicken as it cools. Serve warm, drizzled with extra coconut milk if desired.
Tips
- Rice substitution: If you can’t find glutinous rice, use regular short-grain sushi rice. The texture will be slightly less sticky but still creamy. Do not use long-grain rice like jasmine or basmati; it will become mushy and watery.
- Chocolate choices: Use good-quality chocolate for the best flavor. The cocoa powder adds depth, the dark chocolate provides richness, and the chips give pockets of melted chocolate. You can adjust the sweetness by using more or less sugar, but keep the chocolate proportions balanced.
- Stirring is key: Champorado can stick to the bottom and burn easily. Stir frequently, especially in the last 10 minutes, and use a heavy-bottomed pot to distribute heat evenly. If it gets too thick, add a splash of hot water or coconut milk.
- Don’t skip the rest: Letting the porridge sit off the heat for 5 minutes allows the rice to fully absorb the liquid and the chocolate to set into a creamy consistency. Serving it too soon will result in a thinner, less cohesive porridge.
Serving Suggestions
Serve triple chocolate champorado warm as a hearty breakfast or a decadent dessert. Traditionally, it’s paired with a drizzle of coconut milk or a side of tuyo (dried salted fish) for a sweet-savory contrast, but for a purely chocolate experience, top it with a sprinkle of sea salt, chocolate shavings, or a dollop of whipped cream. It also works well with a spoonful of peanut butter for extra richness.
Variations
- Milk chocolate version: Swap the dark chocolate for milk chocolate and reduce the sugar to 1/4 cup (50 g) for a milder, sweeter porridge.
- Spiced champorado: Add 1/2 teaspoon of ground cinnamon or a pinch of cayenne pepper along with the cocoa powder for a warm, aromatic twist.
- Vegan option: Use coconut milk or almond milk instead of regular milk, and ensure your chocolate is dairy-free. Most dark chocolate is vegan, but check the label.
- Extra chocolatey: For an even more intense chocolate flavor, melt 1 tablespoon of unsalted butter into the porridge at the end, or stir in a teaspoon of instant coffee granules with the water.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 4 days. The porridge will thicken significantly when chilled; to reheat, add a splash of water or coconut milk and warm gently on the stovetop over low heat, stirring frequently, until heated through. You can also microwave individual portions in 30-second intervals, stirring in between. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that reheated champorado may lose some of its original creaminess, so adding a little extra coconut milk helps restore the texture.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Yes, you can substitute short-grain sushi rice, but the texture will be less sticky and more like a standard rice pudding. Avoid long-grain rice, as it will not break down properly and will result in a watery porridge.
What is the best chocolate to use? A combination of unsweetened cocoa powder, dark chocolate (60-70%), and semi-sweet chips gives the most balanced flavor. If you only have one type, you can use 3 ounces (85 g) of any chocolate, but adjust the sugar accordingly—milk chocolate will need less sugar.
Can I make champorado ahead of time? Absolutely. Champorado actually tastes great the next day as the flavors meld. Prepare it as directed, let it cool completely, and refrigerate. Reheat with a splash of coconut milk or water to loosen it up.
Is champorado supposed to be very thick? Traditional champorado is thick and porridge-like, but not as stiff as a pudding. The consistency should be creamy and slightly pourable when warm. If it becomes too thick, stir in extra liquid.
Can I use coconut milk instead of water? Yes, using all coconut milk or a mix of half water and half coconut milk will make the porridge richer and more luxurious. Just be aware that it will be higher in fat and calories.
How do I prevent burning? Use a heavy-bottomed pot and stir frequently, especially after adding the chocolate. Keep the heat at medium-low once the rice starts to soften. If you notice sticking, lower the heat and add a little more liquid.
Related
- Pakora Dipping Sauce: 5 Easy Recipes
- Pakora English Name: What Are Pakoras Called?
- Pakora Historical Origin: A Crispy Snack’s Journey
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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