Champorado (5-Ingredient Breakfast). Champorado is a sweet chocolate rice porridge that uses sweet glutinous rice (locally known as malagkit) and cocoa powder as main ingredients. A more traditional approach would be using tableya (pure cocoa blocks) instead of cocoa powder. Champurrado is a chocolate-based atole, a warm and thick Mexican beverage, prepared with either masa de maíz (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk. #champorado for Breakfast.

Loved this recipe the first time I've seen coconut milk in champorado which made such a huge difference. A Filipino sweet porridge made from cocoa and glutinous rice top and served with condensed milk. Champorado is a popular breakfast among Filipinos. You can cook Champorado (5-Ingredient Breakfast) using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Champorado (5-Ingredient Breakfast)

1. You need of glutinous or sticky sushi rice.
2. You need of pure chocolate tablea or 1 cup of cocoa powder.
3. It's of sugar.
4. Prepare of water.
5. You need of Full cream/evaporated milk or condesned milk.
6. Prepare of Optional chopped or shaved dark chocolate.

If this rich chocolatey rice porridge or pudding does not get you up and about in the morning, I don't know what. Champorado is a traditional Filipino breakfast food that's made of sticky rice, chocolate, and milk.http Luckily, by following specific recipes, it's possible to make the perfect champorado. Champorado, also called chocolate rice, is versatile. Jun Belen, an Oakland, California-based cook and food photographer, grew up eating it for breakfast What to buy: Since this recipe contains so few ingredients, be sure to use good-quality chocolate.

Champorado (5-Ingredient Breakfast) step by step

1. Using a deep pot or saucepan over medium heat, combine water and rice and bring to a boil. Reduce heat and stir every 3 minutes to make sure the rice doesn't stick to the bottom of the pot. Continue to cook for another 15-20 minutes until rice is soft and porridge has thickens..
2. Add tablea or cocoa powder stirring regularly, until chocolate melts completely. Add sugar and continue to cook, until dissolved. (Some do not add sugar during the cooking process and just have people add it to their own bowls to suit their taste)..
3. Ladle unto bowls and serve with evaporated milk or sugar to taste. Optional: Top with chopped chocolate. Can be served hot or cold..

Champorado is a delicious kind of chocolate rice pudding eaten in the Philippines. This is not to be confused with the Mexican champurrado, which is more of a hot chocolate drink. Champorado is normally eaten for breakfast or just as a snack. A Filipino sweet porridge made from cocoa and glutinous rice top and served with condensed milk. Great after-school snack that kids love.