"#ad In partnership with @think_rice and @thefeedfeed, we’re sharing one of our family’s favorite recipes: Filipino Champorado! Champorado is a classic chocolate rice porridge typically eaten for breakfast in the Philippines.
Our family recipe uses a combination of jasmine and glutinous rice. Champorado is a dish that’s all about the rice, and it was a no-brainer for us to support local U.S. farmers. Did you know there are over 5,000 rice farmers throughout the country that grow rice across a collective 2.8 million acres?
Champorado is rich, creamy, and chocolatey. It’s traditionally made with dairy, but our veganized version swaps out the dairy for coconut milk. This is a simple one-pot dish that uses kitchen staples and takes just minutes to prepare!"
Vegan Filipino Champorado
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A Note from Feedfeed
Create this Vegan Camporado dish at your family's next weekend brunch! This recipe is extra special because it includes U.S.-grown rice, which supports U.S. farmers and incorporates sustainable practices.
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- Recipe Card
Prep time 10mins
Cook time 22mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 cups water
- 1 14 ounce can full-fat coconut milk
- 1/2 cup jasmine rice
- 1/2 cup glutinous rice
- 6 tablespoons organic granulated sugar
- 1/2 cup cocoa powder
Method
Step 1
Combine jasmine and glutinous rices in a small pot. Add water and bring to a boil.
Step 2
Begin stirring, add cocoa powder and cook 2 minutes.
Step 3
Reduce heat to medium-low, cover, and cook 20 minutes. Then stir in sugar and coconut milk.