13 September 2025
Filipino Champorado – Chocolate Rice Porridge Comfort
RecipeShare Test Kitchen
4.7(3 ratings)
A classic Filipino champorado recipe made with glutinous rice and rich cacao or cocoa, drizzled with milk and paired with tuyo for the ultimate sweet-salty breakfast comfort.
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
Servings
4
Chef's Tips
Stir often while cooking to prevent rice from sticking.
Use tablea for a richer, authentic Filipino flavor.
Adjust sugar depending on whether you’ll serve with condensed or evaporated milk.
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Ingredients
Ingredients
Servings
4 servings1×
Scale
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Main Champorado
Optional Traditional Side
Instructions
Cook the Rice
- 1
Rinse glutinous rice until water runs clearer, then drain.
- 2
In a pot, bring water to a boil. Add rice, reduce to medium heat, and cook about 10 minutes, stirring occasionally to avoid sticking.
Add Chocolate & Sweetness
- 1
Dissolve tablea in hot water, or whisk cocoa powder with hot water until smooth.
- 2
Stir chocolate into the pot with rice. Add sugar and a pinch of salt.
- 3
Continue cooking for 10–15 minutes until thick and porridge-like.
Serve
- 1
Ladle champorado into bowls.
- 2
Drizzle with milk of choice.
- 3
Pair with tuyo for a traditional sweet-salty combo.
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Learn More
Everything you want to know about this recipe.
Why You’ll Love This Recipe
Why You’ll Love This Recipe
- Authentic & simple: Uses glutinous rice and tablea for that traditional flavor.
- Versatile: Adjust sweetness and milk to your preference.
- Comfort in a bowl: Perfect for cold mornings or rainy afternoons.
Ingredients
Ingredients
- 1 cup glutinous rice (malagkit)
- 4 cups water
- 4–5 tablespoons cocoa powder (unsweetened) or 100 g tablea (Filipino cacao tablets)
- ½ cup sugar (adjust to taste)
- Pinch of salt
- 1–2 cups milk (evaporated, condensed, or fresh — for serving)
Optional but traditional:
- Dried salted fish (tuyo) on the side
Step-by-Step Instructions
Step-by-Step Instructions
1. Cook the Rice
Rinse glutinous rice until the water runs clearer, then drain.
In a pot, bring 4 cups of water to a boil. Add the rice, lower the heat, and cook for about 10 minutes, stirring occasionally to avoid sticking.
2. Add the Chocolate
If using tablea, dissolve it in a little hot water first.
If using cocoa powder, whisk it with hot water until smooth. Stir into the pot of rice.
3. Sweeten
Add sugar and a pinch of salt. Stir well. Continue cooking for another 10–15 minutes until the rice grains are fully cooked and the mixture is thick and porridge-like.
4. Serve
Ladle champorado into bowls. Drizzle with milk of your choice — evaporated for classic, condensed for sweeter, or fresh for lighter.
For a traditional Filipino twist, enjoy with tuyo on the side.
Tips for the Best Champorado
Tips for the Best Champorado
- Stir frequently: Keeps the rice from sticking to the pot.
- Tablea vs cocoa: Tablea gives a deeper, more authentic flavor, while cocoa powder is more accessible.
- Make ahead: Reheat gently with a splash of milk or water to loosen the consistency.
Frequently Asked Questions
Frequently Asked Questions
Can I use regular rice instead of glutinous rice?
Glutinous rice is best for the creamy, sticky texture. Regular rice won’t give the same results.
Can I make champorado ahead of time?
Yes! Just keep in mind it thickens as it cools. Add more water or milk when reheating.
What’s the best milk for champorado?
Evaporated milk is traditional, condensed milk makes it sweeter, and fresh milk gives a lighter taste.
Final Thoughts
Final Thoughts
Filipino champorado is the definition of comfort food. Whether you enjoy it on a rainy day, as a weekend breakfast, or paired with salty tuyo, this chocolate rice porridge is a taste of home in every spoonful.
👉 Try it once, and you’ll understand why it’s a beloved staple across Filipino households.
Nutrition Facts
Nutrition Facts
Serving Size: 1 bowl (about 250g)
Calories 28014%
% Reference Intake*
Total Fat 4g6%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 5mg
Sodium 60mg
Total Carbohydrates 56g22%
Dietary Fiber 3g
Sugars 18g20%
Protein 6g12%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I make champorado ahead of time?
Yes, but it thickens as it cools. Add a splash of water or milk when reheating to loosen it up.
What’s the best milk for champorado?
Evaporated milk is traditional, condensed milk makes it sweeter, and fresh milk gives a lighter taste.
Can I use regular rice instead of glutinous rice?
Glutinous rice is best for the sticky, creamy texture. Regular rice won’t give the same result.
Community Reviews
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4.7
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Share your experience and help others.
Liza
· 13 Sept 2025Perfect rainy-day breakfast. I added a little condensed milk for extra sweetness!
Carlo
· 13 Sept 2025Used cocoa powder since I didn’t have tablea—still turned out delicious and comforting.
Maria
· 13 Sept 2025Brings back childhood memories! I love mine with evaporated milk and tuyo on the side.
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