Perfect 6-Ingredient Vegan Filipino Champorado
Quick and easy vegan Filipino champorado recipe. A rice porridge dish from the Philippines. This recipe allows you to make it using Jasmine rice instead of glutinous rice.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35
- Yield: 12 small servings or 6 big servings 1x
Ingredients
Scale
- 1 cup unrinsed Jasmine rice
- 4 cups water
- 2 cups unsweetened vegan milk – I use almond milk for this one!
- 1 cup semi-sweet vegan chocolate chips
- ½ cup maple syrup
- Seaweed strips (for serving on the side or as a topping…I personally like loads but I’m hella Filipina)
Instructions
- Except for the seaweed, put all of the ingredients into a 3 qt saucepan and bring to a boil.
- Once it’s boiling, immediately bring down to a simmer and stir a few times to avoid sticky bottom.
- Let simmer for 30 minutes and remember to stir regularly (for me that’s 3-4 minutes) to avoid sticky bottom. Keep an eye on the pot because sometimes you’ll end up having to adjust the heat depending on where you are in the process. Just make sure it stays at an actual simmer.
- It should be thick at 30 minutes without any sticky bottom if you stirred it regularly and had it at an actual simmer.
- Use a ladle to scoop into bowls. Top with a splash of unsweetened vegan milk to balance out chocolate.
- Enjoy with a generous serving of seaweed strips on the side or even on top if you’re down!
Notes
- Don’t rinse your Jasmine rice as as we want it gummy.
- Make sure your pot is simmering and that it’s not at a rolling boil.
- You have to absolutely stir regularly. Don’t try to multitask away from the pot when you make this. I like to dance around to fun, old school music like Biz Markie’s “Just a Friend” when I’m at the stove. If I’m feeling sassy, I’ll listen and get down to some Saweetie or Kreayshawn. If my feet hurt (plantar fasciitis ouch!), I’ll grab a chair or stool and bring it to the stove or even just straight up cook at the table using a tabletop induction burner.
- The seaweed can be eaten separately or it can be a topper for the champorado. Many Filipinos stir their tuyo into the champorado.
- Keep covered to avoid skin at the top. If you end up with any skin, just remove it with a fork or chopsticks and discard.
- Reheat with unsweetened vegan milk. I prefer reheating on the stovetop but microwave is fine too. It’s “okay”.
- Like my other recipes, please adjust to your own preferences in terms of sweetness. This varies from person to person.