Filipino Champorado – Chocolate Rice Porridge Comfort

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.

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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

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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.

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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.

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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.

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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.