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Champurrado

A thick, creamy Filipino-Mexican chocolate rice porridge made with glutinous rice, rich chocolate, and evaporated milk—ready in about 30 minutes for the perfect comforting breakfast or snack.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Dessert, Snack
Cuisine: Filipino, Mexican
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 cups water or whole milk or a 50/50 blend
  • 1 cup glutinous rice sticky rice
  • 4 ounces semi-sweet or dark chocolate chopped (or 1/2 cup cocoa powder)
  • 1 can 14 ounces evaporated milk
  • 1/3 cup brown sugar or muscovado sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon optional
  • Pinch of salt

Equipment

  • Large heavy-bottomed pot (at least 3-quart capacity)
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Fine mesh strainer
  • Whisk
  • Ladle

Method
 

  1. Rinse the glutinous rice in a fine mesh strainer under cold running water until the water runs mostly clear; drain well.
  2. Place 6 cups of water or milk blend in a heavy-bottomed pot and bring to a rolling boil over high heat.
  3. Gradually pour the rinsed rice into the boiling liquid while stirring to prevent clumping.
  4. Reduce heat to medium-low and simmer for 15–20 minutes, stirring constantly with a wooden spoon until the rice grains are soft and the mixture begins to thicken.
  5. Add the chopped chocolate (or cocoa paste) and stir continuously until completely melted and smooth, 2–3 minutes.
  6. Stir in brown sugar, vanilla extract, ground cinnamon (if using), and a pinch of salt; taste and adjust sweetness as desired.
  7. Slowly pour in the evaporated milk while stirring; continue to simmer for 2–3 minutes until the champurrado coats the back of a spoon.
  8. Remove from heat, let rest for 2 minutes to thicken slightly, then ladle into bowls or mugs and serve hot.

Notes

Stir constantly to prevent scorching; thin with a splash of warm milk if the porridge becomes too thick while standing. Serve with turon, churros, or pan de sal for dipping.