Champorado

Champorado

7 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
lola
Recipe by  lola

“This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot.
  2. Stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.

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Reviews (7)

Rate This Recipe
kriss629
14

kriss629

Two of my most favorite ingredients- coconut and chocolate- combined in one! I used jasmine rice and garnished with a little toasted coconut. However, next time I think I will reduce the cocoa powder to 3/4 cup instead of a full cup so the coconut flavor is more pronounced. Thanks for this recipe!

lynne
9

lynne

FOr those of you people saying it is too thick, it is supposed to be like that. Before you eat it, I always add evaporated milk on my bowl. Makes the pudding less thick and the unserved pudding won't be runny. (Like the rice sweat all of the chocolate liquids)

mythloaf
4

mythloaf

All time filipino favs.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 428 cal
  • 21%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 53.4 g
  • 17%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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