This recipe features two different ways of making Filipino champoardo–the traditional glutinous sticky rice, or a healthier twist using rolled oats. Whichever you choose, both versions result in a thick, luscious, and chocolatey porridge that you can enjoy for breakfast or snack.
Rinse glutinous rice with tap water. Drain and discard water.
Place rice in a pot and add water. Cover with a lid and bring to a boil. Partially cook for 10 minutes, stirring every now and then to prevent the rice from sticking to the bottom of the pot.
1 cup glutinous rice, 3 cups water
Meanwhile, dissolve cocoa powder in hot water. Stir well.
1/3 cup unsweetened natural cocoa powder, 1 cup hot water
Add cocoa mixture, brown sugar, and salt into the pot. Continue cooking over medium heat stirring every now and then. The rice should be cooked after 10 to 12 minutes. If you prefer a mushy consistency, simmer longer and add more water as needed.
Oatmeal Champorado
Dissolve cocoa powder in hot water. Stir well.
1 cup hot water, 2 tbsp unsweetened natural cocoa powder
Combine water, and oatmeal in a pot. Bring to a boil, then reduce heat to low.
1 cup rolled oats, 1 cup water
Add chocolate mixture, brown sugar, and salt to the pot. Stir frequently until thick and creamy and the oats are fully cooked, about 8 minutes.
Serve
Serve in individual bowls. Drizzle evaporated milk and or condensed milk on top.
Notes
Glutinous rice - also known as sweet rice or sticky rice. You can find this in many Asian supermarkets and popular online stores.
Brown sugar - use less sugar if serving champorado with sweetened condensed milk.
Oats - use rolled or old-fashioned oats and steel-cut oats.
Nutrition - the calculation is based on glutinous rice. Toppings are not included.