WATCH: How To Cook Ube Champorado

Ube + champorado = a delicious, colorful morning.

Champorado is a classic Pinoy breakfast so, it's only time that we upgrade it. Naturally sweet, the vibrant dessert ube halaya is a great chocolate substitute and the natural complement to the rice. Plus, it's just as fast and easy as the original so it won't be any more of a hassle to make. 

  • Ube Champorado
  • Takes 30 minutes
  • Makes 6 servings
  • 1 cups (250 grams) malagkit rice, rinsed
  • 4 cups water
  • 1 cup ube halaya
  • 1 teaspoon ube coloring and flavoring (optional)
  • 1/2 cup coconut cream, more to serve
  • Evaporated milk, to serve
  • Condensed milk, to serve
  • Salt, to taste
  • 1 Pour rice and water in a medium stockpot over medium heat. Bring to a boil then lower to a simmer until rice is cooked, stirring regularly to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.
  • 2 Stir in ube halaya, flavoring, coconut cream, and a pinch of salt, to taste, once rice is tender. Cook, stirring, until heated through and ube is mixed in well.
  • 3 Ladle champorado into bowls. Top with a swirl each of evaporated milk or condensed milk to taste. Serve while hot. 

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