Champorado Chocolate Rice Pudding Recipe

Indulge in this heartwarming Filipino Champorado recipe, a creamy chocolate rice pudding that's perfect for breakfast, a snack, or dessert! This cherished family recipe, reminiscent of a chocolatey peanut butter cup, features a unique twist: using regular milk (2% or less) to achieve the perfect consistency. Learn how to make this comforting treat using sweet rice (easily found in Asian grocery stores) and discover how adding peanut butter elevates it to another level. Get ready for a delightful culinary adventure!

Prep Time 10 mins
Cook Time 35 mins
Calories 292.8 kcal
Protein 10g
Rating 4.5 (11 Reviews)
Champorado Chocolate Rice Pudding 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Champorado Chocolate Rice Pudding

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How to Make Champorado Chocolate Rice Pudding

  1. Rinse 1 cup of sweet rice thoroughly under cold water until the water runs clear.
  2. Combine the rinsed sweet rice, 4 cups of water, and 1/2 cup of unsweetened cocoa powder in a medium saucepan. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
  4. Stir in 1 (14-ounce) can of sweetened condensed milk (or 1 cup of granulated sugar and 1/2 cup of milk to taste). Continue to cook for another 5 minutes.
  5. Remove from heat and stir in 1/4 cup of peanut butter (creamy or chunky, to your preference).
  6. Serve warm and enjoy! Optional: Garnish with additional peanut butter or a sprinkle of sea salt.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

100g

Fat

4g

Carbs

23g