Champorado Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast, soup,
Cuisine: Filipino
Serves: 10 servings
Ingredients
- 1½ cup sticky white rice (also known as glutinous rice)
- 2½ liter water, plus 1 liter if rice gets too thick
- ¾ cup unsweetened cocoa powder
- ¾ cup organic sugar (or more if desired)
- ¾ cup non-dairy milk, plus more to drizzle for garnish (preferably coconut milk or almond milk)
- pinch of cinnamon (optional)
- pinch of nutmeg (optional)
Instructions
- Boil water in a medium-sized pot.
- Add rice and stir every once in a while to prevent sticking from the bottom of the pot.
- Once the rice has turned soft and mushy, add rest of the ingredients: cocoa powder, sugar, non-dairy milk, cinnamon, and nutmeg.
- Adjust seasoning to taste. Add more sugar if desired. Add more water if rice gets too thick.
- Put pot to a boil and turn off heat.
- Transfer to a bowl and drizzle non-dairy milk on top. Serve hot. Alternatively, you could bring to room temperature then refrigerate to serve cold.
Notes
Use sticky white rice or glutinous rice. Using other kinds of rice like brown or black rice will result to a more earthy, bitter flavor.
White sugar is not vegan because it uses animal products in its bleaching process. Natural, organic, or evaporated cane sugar is vegan. You may also use other kinds of sugar such as brown sugar or cocoa palm sugar.
Leftover Champorado will plump up over time and become more of a pudding than a porridge. Feel free to reheat and add more water if you prefer to bring back the original consistency.
White sugar is not vegan because it uses animal products in its bleaching process. Natural, organic, or evaporated cane sugar is vegan. You may also use other kinds of sugar such as brown sugar or cocoa palm sugar.
Leftover Champorado will plump up over time and become more of a pudding than a porridge. Feel free to reheat and add more water if you prefer to bring back the original consistency.
Recipe by ASTIG Vegan at https://www.astigvegan.com/champorado-recipe/