Champorado (Chocolate Rice Pudding)

Total Time
35mins
Prep
5 mins
Cook
30 mins

This is a favorite Filipino recipe. My dad used to make it for me all the time growing up. A variation can be done by adding some peanut butter (creamy or chunky). It's like eating a Peanut Butter Cup for breakfast! You can use the condensed milk. Personally, I prefer to use regular milk (I usually use 2% or less). The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal." It can be eaten as a snack or dessert as well. Sweet rice can be found in most Asian aisles of a grocery store. However, if they don't have it there you can find it at an Asian supermarket. It is sold in 1lb. & 5lb. bags. If you have trouble finding it, just ask a clerk. They're generally very helpful :-)

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Ingredients

Nutrition

Directions

  1. Cook Rice in a medium-size saucepan with water.
  2. Stir constantly.
  3. When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
  4. Add the balance of ingredients except milk.
  5. Serve in bowls with swirls of milk on top.
Most Helpful

5 5

I used brown balsmati rice to make mine and it worked well. Love the flavor of the chocolate. Served with a huge dollop of whipped cream for a tasty treat. Thanks for sharing with us!

5 5

So simple, yet soooo good! My dad used to make this all the time and I always wondered how he made it. I never knew he only used 4 ingredients. I use sugar only to taste (so as not to make it too sweet), and I added some milk into the pot near the end to make it even creamier. Yummy! Perfect for those chilly Fall days and cold Winter nights :)

5 5

Thanks. My lolo used to make this for me when I was a little girl, and my mother made it for my daughter. Now we can pass on this wonderful Filipino tradition. SALAMAT!