Champorado is another personal favorite of mine. It is a sweet chocolate rice porridge and “tableya” as main ingredients.

A more traditional approach would be using instead of cocoa powder.

Many Filipinos love to eat champorado for breakfast because it’s easy to prepare, it can be more delicious if we put condensed milk on the top.

Delicious Champorado for breakfast, How to make?

Ingredients

• 5 pieces tablea pure chocolate
• 1 3/4 cups glutinous rice or sushi rice
• 3/4 cup granulated white sugar
• 6 to 8 cups water
• Condensed milk to taste

Instructions

• Pour water in a cooking pot. Bring to a boil.
• Put-in the tablea and then stir. Let it dissolve in boiling water.
• Add in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost constantly to avoid sticking. The rice should be ready when it absorbs the water (about 15 to 25 minutes).
• Add the sugar. Stir until the sugar dissolves.
• Transfer the champorado in individual serving bowls. Top with condensed milk.
• Serve with tuyo. Share and enjoy.

Champorado Nutrition facts: