1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (230g) Recipe makes 4 servings
Calories 292
Calories from Fat 15		(5%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 200mg		5%
Total Carbohydrate 68.6g		22%
	Dietary Fiber 4.9g	19%
	Sugars 25.2g
Protein 5.3g		10%
detailed view... how is this calculated?

people who like this recipe also like:

Potato Salad

By: ratherbeswimmin'

Mexican Chocolate Coffee

By: Rose's Granddaughter

Champorado (Chocolate Rice Pudding)

Recipe #132659 | 35 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: V Ku'uipo V
Aug 8, 2005

This is a favorite Filipino recipe. My dad used to make it for me all the time growing up. A variation can be done by adding some peanut butter (creamy or chunky). It's like eating a Peanut Butter Cup for breakfast! You can use the condensed milk. Personally, I prefer to use regular milk (I usually use 2% or less). The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal." It can be eaten as a snack or dessert as well. Sweet rice can be found in most Asian aisles of a grocery store. However, if they don't have it there you can find it at an Asian supermarket. It is sold in 1lb. & 5lb. bags. If you have trouble finding it, just ask a clerk. They're generally very helpful

SERVES 4 (change servings and units)

Ingredients

1 cup sweet rice
2 1/2 cups water
1/2 cup unsweetened cocoa
1/2 cup granulated sugar
1/8 teaspoon vanilla extract
sweetened condensed milk (optional)

Directions

1
Cook Rice in a medium-size saucepan with water.
2
Stir constantly.
3
When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
4
Add the balance of ingredients except milk.
5
Serve in bowls with swirls of milk on top.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Pigs in the Garden Casserole

Chicken With Tarragon, Garlic & Olives

Chicken Parmesan

Chicken Marbella - Silver Palate Cookbook

Sweet and Spicy Tomatoes

Featured Reviews for This Recipe

From: BettyBoopers

On Aug 10, 2008

I used brown balsmati rice to make mine and it worked well. Love the flavor of the chocolate. Served with a huge dollop of whipped cream for a tasty treat. Thanks for sharing with us!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Molly53

On Mar 6, 2008

Delicious and fudgy! We served this with some cream, as we had it on hand. Couldn't find sweet rice anywhere, so used jasmine rice for good effect.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #713257

On Jan 2, 2008

Great!My mom is from Manilla and she makes it just like this only we top it with evaporated milk instead of condensed which adds to the richness but not the sweetness of the dessert.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Kris B.

On Sep 30, 2005

This reminds me of the chocolate Farina I like to make sometimes, only this is much more chocolatey. My boyfriend is part Filipino, so I made some of this for him and he also liked it. It's even better with the peanut butter, and we think Nutella would also work well. By the way, I had a hard time finding sweet rice. I ended up getting it in the Japanese section of Stop & Shop; it's also called sushi rice.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews