Because chocolate makes everything better, I thought I’d share with you one of our favorite comfort food in the Philippines. Champorado or Chocolate Rice Pudding is a heavenly decadent dessert made only from 5 simple ingredients namely Sticky rice, cocoa powder, sugar, milk and water. Making a Champorado is just a matter of mixing and simmering ingredients and would only take 1 hour so you do not have to wait long. We have quite a lot of rice pudding variations in the Philippines and for me Champorado stands out among rest, well because it’s loaded with chocolate. What else can I ask for? Although we don’t have cold weather in the Philippines, we do have a lot of rainy days there and rainy gloomy days calls for something hot like this.
I will share with you something that you might find strange, weird or even unappealing. It is very common that this is served with salted dried fish we call “Tuyo”. I know it sounds insane, chocolate rice pudding with dried salted fish?? I would have the same reaction if I am not familiar with it, but surprisingly it actually works together. I guess because it complements each other, sweet and salty. I’ve tried it quite a few times but I am honestly totally fine without it as long as I add plenty and I mean really plenty of milk on top. Chocolate + milk and more milk = happiness. Some people like to stir in milk with the rice pudding but I like mine just on top and no stirring so that I can eat a spoonful of it with the milk. I like it when I can see the creaminess of the milk with the thick chocolate rice pudding. I particularly like to use Carnation Evaporated Milk and nothing else. This is the only milk that seems to work for me because of its extra creamy taste that I cannot find even in a 3.5% milk or even half and half. This evaporated milk can be found in baking section of in Asian stores. The glutinous rice or sticky rice can be found in Asian section of the grocery or at any Asian store.
- Glutinous rice expands more than regular rice when cook and has a tendency to stick at the bottom of the plan. Pay attention when the water starts to get reduced , stir constantly. Do not cook in high heat to avoid burning. It you have a non stick pan use it, it makes life easier.
- The consistency will thicken more when the pudding starts to cool. When reheating, add water as needed to thin it out or simply make the consistency runny.
- It may seem a lot of water to use 5 cups, trust me, it’s not. This recipe uses sticky rice, and it does really stands to its name for being sticky so you need as much water so that it will not turn out to be too thick.
How to make this Chocolate Rice Pudding
The process starts by boiling the glutinous rice over medium heat, about 45 minutes. Be patient because it needs to cook slowly. This kind of rice is kind of sticky, so you will notice the sauce will starts to thicken after 10-15 minutes. I used a 2qt pan, so adding 4 1/4 cups of water one time won’t fit. I first added 3 cups then when it starts to thicken and reduced I added another 1 1/2 cups. If you use a bigger pan, you can add all the water one time, just check on it from time to time and stir it. Since its sticky, it will have a tendency to stick to the bottom of the pan if you do not stir it. While waiting for the rice to soften, I dissolved the cocoa powder and sugar in hot water this way its easier when I mixed it with the rice. Do NOT as in NEVER add the cocoa powder directly from the rice pudding as it will not dissolve easily. I dissolved the cocoa powder and sugar in 1/2 cup of water and added it last 15 minutes of cooking, I say the perfect timing to get the right consistency. If you want it thinner feel free to add more water. The sauce will get thicker more when it cool down so I had it a little bit runny so that when it cools down it will be just the right consistency. That’s it! Serve it with or without milk, but I highly recommend you try it with milk. So good!
This chocolate rice pudding is over the top decadent, it’s a real comfort food and can be served hot or cold. I hope you’ll give it a try, it’s a real chocolate lovers treat. Let’s get started!
- 5 cups water (Divided: 4 1/2 cups to boil rice and 1/2 to mix with cocoa powder and sugar)
- 1/2 cup sticky/glutinous rice
- 1/4 cup cocoa powder – sifted to remove lumps
- 3/4 cup white sugar
- 1 can evaporated milk
- Boil Sticky Rice: Bring 4 1/2 cups of water to a boil then add sticky rice. In medium heat, simmer for 45 minutes while stirring from time to time.
- Dissolve Cocoa Powder: Meanwhile, microwave or boil 1/2 cup of water then dissolve cocoa powder. Stir until cocoa is dissolve and no more lumps. Add sugar and stir again. Set aside while the sticky rice simmer.
- Cocoa Powder Mixture + Rice Mixture: Pour cocoa powder mixture to the sticky rice mixture. Stir to distribute then continue simmering for another 15 minutes or until you get the desired consistency. The consistency will get thicker as it cool, so you might want to stop while it is still a little bit runny. Taste and adjust sweetness as desired.
- Serve: Transfer into a bowl and pour evaporated milk on top. This can be served hot or cold and can be paired with soft dinner rolls on the side.
- Storage: Store left over in the refrigerator. When reheating, add a little bit of water to loosen the consistency.
Serves 4 – 5
Nutritional Information was calculated with the assumption of each serving will be using 1/4 cup milk
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