Soy-Free Champorado (Filipino Chocolate Rice Porridge)

Indulge in a comforting bowl of Soy-Free Champorado, a Filipino chocolate rice porridge that’s rich, creamy, and delightfully decadent. This easy-to-make, allergen-friendly recipe swaps traditional dairy with velvety coconut milk, creating a luscious base that complements the bittersweet combination of cocoa powder and chopped dark chocolate. Simmered with glutinous rice until perfectly tender, this hearty dish is lightly sweetened with brown sugar and finished with a hint of vanilla for an irresistible aroma. Perfect as a warming breakfast or an indulgent snack, this soy-free twist on a Filipino classic is ideal for anyone seeking a dairy-free and plant-based treat. Serve warm with an extra drizzle of coconut milk for a creamy finish, and savor the comforting flavors of this decadent chocolate porridge.

Nutriscore Rating: 65/100

Prep Time:5 mins

Cook Time:35 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup glutinous rice
• 5 cups water
• 4 tablespoons cocoa powder
• 3 ounces dark chocolate, chopped
• 1 cup light brown sugar
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the champorado from becoming overly sticky.

Step 2

In a large pot, combine the rinsed glutinous rice and water. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low and let the mixture simmer, uncovered, for about 20 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Step 4

In a small bowl, combine the cocoa powder with a small amount of hot water to form a smooth paste. This will help it blend into the porridge without lumps.

Step 5

Add the cocoa paste, dark chocolate, and light brown sugar to the pot. Stir well until the chocolate is melted and everything is evenly combined.

Step 6

Continue to cook for another 10 minutes, stirring occasionally, until the mixture thickens to your desired consistency.

Step 7

Stir in the coconut milk, vanilla extract, and salt. Mix well and let the champorado heat through for an additional 2 to 3 minutes.

Step 8

Remove the pot from heat and let it sit for a couple of minutes to thicken slightly as it cools.

Step 9

Serve the champorado warm in bowls, optionally drizzling with additional coconut milk for added creaminess.

Nutrition Facts

Serving size	(1950.7g)

Amount per serving	% Daily Value*
Calories	1550.4

Total Fat 30.0g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1193.4mg	0%
Total Carbohydrate 327.1g	0%
Dietary Fiber 15.4g	0%
Total Sugars 238.2g
Protein 12.1g	0%

Vitamin D 0IU	0%
Calcium 289.2mg	0%
Iron 13.7mg	0%
Potassium 1274.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.6%

Protein: 3.0%

Carbs: 80.4%