Philippine Rice Pudding (Champorado)
4 servings
25 minutes
Champorado is a traditional Filipino rice pudding with a rich chocolate flavor that brings warmth and sweet enjoyment. Its roots trace back to Spanish cuisine but over time it has become an integral part of Filipino gastronomic culture. The thick, creamy consistency with light vanilla notes and the depth of bitter chocolate makes it an ideal breakfast or dessert. It is served with condensed milk that softens the richness of the cocoa, creating a harmony of flavors. Champorado is often associated with rainy days when one craves warmth and comfort and pairs wonderfully with salted fish, creating a contrast of sweet and salty. It is not just a dish — it is part of a story passed down through generations, symbolizing family meals and coziness.
1
Melt the chocolate in a water bath.
- Dark chocolate: 170 g
2
At this time, mix rice and water in a large pot and place it on high heat. When the water boils, reduce the heat to medium and cook for 15 minutes. After the time is up, stir in melted chocolate, vanilla extract, and sugar into the rice, whisking gently. Cook the rice for another 3-5 minutes on low heat.
- Round rice: 1 glass
- Water: 5 glass
- Dark chocolate: 170 g
- Vanilla extract: 1 teaspoon
- Sugar: 0.5 glass
3
Serve the pudding with condensed milk.
- Condensed milk: to taste