Chocolate rice porridge

Chocolate rice porridge


7000 Islands
Jana Liebenstein

For my brother and me, life in the Philippines was fun. Inside spring rolls were sweet caramelised bananas, drinks filled with jelly balls replaced cordial, and rich, chocolate rice porridge took the place of familiar oats. Not only did these novel treats exist, they were enjoyed every day. We could not believe our luck! It was a haven for kids.

Tsamporados run the gamut from thick to soupy. This one sits in between and uses a mix of glutinous and long-grain rice for a balance of chewy and soft grains. Serve up bowls of tsamporado, then let individuals drizzle over evaporated milk at will.


Quantity Ingredient
40g dutch cocoa powder
125ml evaporated milk, plus extra to serve
100g glutinous rice
100g long-grain white rice
400ml coconut milk
165g muscovado or dark brown sugar
1/4 teaspoon ground cinnamon


  1. Sift the cocoa powder into a bowl. Gradually stir in the evaporated milk until the cocoa has dissolved (it will be a slurry).
  2. Place both of the rices in a saucepan, rinse in cold water, then drain. Repeat two more times or until the water runs clear. Add 625 ml fresh water, then bring to the boil over high heat.
  3. Add the cocoa mixture, coconut milk and sugar, stirring until well combined. Return to the boil, then reduce the heat to low–medium. Cook for 20–25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened but is still slightly soupy.
  4. Remove from the heat and stir in the cinnamon. Divide the tsamporado among bowls and drizzle with extra evaporated milk to serve.

Where does it come from?

  • In Mexico, champurrado is a hot chocolate drink thickened with masa (maize) flour. In the Philippines, abundant rice was substituted for corn and the resulting porridge was served for breakfast or merienda. Tsamporado is a favourite with adults as much as kids, the adults often adding salty tuyo (dried herring). Locally grown cocoa is commonly sold as tableas, discs of finely ground cocoa nibs and sugar, and are typically used to make tsamporado. In some regions, they are flavoured with ground peanuts.
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