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Make Champorado in a Rice Cooker Recipe
Champorado is a Filipino chocolate rice pudding that is simple to make. But I make it even easier by cooking it in a rice cooker. Enjoy this delicious treat for breakfast along with a savory breakfast such as bangsilog (fried milkfish with rice and eggs). I think it's a great dessert or snack that can be enjoyed anytime of day and using a rice cooker will save you time.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5
Calories 155 kcal
Ingredients
- 3/4 cup sweet glutinous rice (1 scoop)
- 3 3/4 cup water
- 1/4 cup chocolate chips
- 1/4 cup cocoa
- sweetened condensed milk optional, for serving
Instructions
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Rinse the sweet glutinous rice twice and then combine with water in a rice cooker with a programmable porridge function. (see note below for stovetop instructions)
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When the porridge finishes cooking, add the chocolate chips and cocoa and stir until combined. Reheat the porridge as needed to melt the chocolate.
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Serve warm with an optional drizzle of sweetened condensed milk. Some people like to eat champorado with evaporated milk.
Recipe Notes
Stovetop instructions: In a medium pot, bring the rice and water to a boil and lower the heat to simmer for 30 minutes until the rice is soft. Add the chocolate chips and cocoa and continue to stir and simmer until the chocolate and cocoa are melted and combined into the porridge.