Growing up in the Philippines until I was nine years old, I spent my early elementary school years eating many classic Filipino breakfast faves from silken tofu with tapioca and brown sugar sauce (Taho), to this Spanish-inspired Chocolate Rice Pudding, traditionally called, Champorado. Bits of sweet rice, cooked slowly with cocoa powder until it turns into a think porridge-like texture, then swirled with a drizzle of evaporated or whole milk makes this breakfast treat almost too good to be eaten before school! I made this recipe overnight in my slow cooker – and whoa! The house smelled so amazing that it didn’t take long to wake the kids after they took a whiff of that chocolate-y aroma when their heads peeked above their blankies. Try it!
339 per serving
- 2 cup sweet rice
- 3 cup filtered water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoons pure vanilla extract
- evaporated or whole milk, for topping
Whisk all ingredients together in the slow cooker. Cook for 6 hours on low. Spoon into bowls and drizzle evaporated or whole milk and devour!