In partnership with Think Rice we’re sharing one of our family’s favorite breakfast recipes: Vegan Filipino Champorado! (Sponsored Post)
🇵🇭 WHAT IS CHAMPORADO?
Champorado is a sweet, rich and creamy chocolate rice porridge that’s eaten for breakfast in the Philippines. Val fondly remembers watching Saturday morning cartoons as a Filipino-American kid, enjoying a hot, comforting bowl of Champorado.
This simple breakfast classic can be traced to the Spanish Colonial Era in the Philippines. The Spanish facilitated trade between Mexico and the Philippines. Mexican traders introduced a version of champorado that used masa, but Filipinos adapted the dish to incorporate local ingredients—trading masa for rice.
Champorado is 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!
🌾 U.S.-GROWN RICE
Our family recipe uses a combination of jasmine and glutinous rice. Champorado is a dish that’s all about the rice, and it was no-brainer for us to support local U.S. farmers. Did you know there are over 5000 rice farmers throughout the country that grow rice across a collective 2.8 million acres?
U.S.-grown jasmine and glutinous rice grains cling together when cooked. These rices are common in Filipino and other Asian cuisines, in both sweet and savory applications.
U.S.-grown jasmine rice is an aromatic long-grain rice. Its growing areas include Arkansas, California, Louisiana, Missouri, and Texas. On the other hand, U.S.-grown glutinous rice (also known as sweet rice or sticky rice) is a short-grain rice. It is grown in California.
We hope you enjoy our family recipe for Vegan Champorado!
Did you make our Vegan Filipino Champorado?
Did you make this recipe? We’d love to hear about it! Please comment and leave a 5-star🌟 rating below. Share your dish with us on Instagram and tag us @plantbased.passport. We would love to seeing your delicious creations! Still hungry? Follow us on Instagram, YouTube, TikTok, and Pinterest for more global vegan recipes and travel tips!🍴✈️
💕 More Vegan Filipino Recipes You’ll Love
👩🏽🍳 RECIPE
Vegan Filipino Champorado
Ingredients
- 3 cups water
- 1 14-oz can of full-fat coconut milk or coconut cream
- ½ cup jasmine rice
- ½ cup glutinous rice
- 6 tablespoon organic granulated sugar
- ½ cup cocoa powder
Instructions
- Combine jasmine and glutinous rice in a small pot. Add water and bring to a boil.
- Begin stirring, add cocoa and cook 2 minutes.
- Reduce heat to medium-low, cover, and cook 20 minutes. Then stir in sugar and coconut milk.
Just like mom used to make. This one was FIYAH.
Basically my favorite childhood breakfast. Thanks for this vegan version.