Champorado Recipe (Filipino Chocolate Rice Porridge) (2024)

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Champorado or Filipino chocolate rice porridge is a traditional Filipino breakfast. Made with sticky rice and pure cacao tablets, it’s rich, creamy and very chocolatey; just the kind of boost we need in the morning.

(If you love starting your day on a sweet note, you’ll love these chocolate chip ricotta muffins or these super chocolatey double chocolate waffles.)

Champorado Recipe (Filipino Chocolate Rice Porridge) (1)

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Why you’ll love this Filipino champorado recipe

How to make champorado

Easy recipe

Recipe FAQs

Other breakfast ideas

Champorado Recipe (Filipino Chocolate Rice Porridge)

I grew up eating champorado (pronounced exactly as it’s spelled: champ-o-ra-do).

Don’t confuse champorado with champurrado though, which is a warm and thick Mexican chocolate-based drink with corn flour.

Filipino champorado in English loosely translates to Filipino chocolate rice porridge, Filipino chocolate rice pudding, sweet rice porridge, cocoa rice recipe or simply, and quite literally, chocolate rice.

It’s traditionally eaten for breakfast, though I also eat it for mid-morning snack, afternoon snack, dinner and even dessert (clearly, I eat like a hobbit lol).

There are a lot of variations to the champorado recipe, like:

  • Milo champorado, where Milo is used to make it chocolatey
  • Oatmeal champorado, where oatmeal is added to the rice
  • And champorado cooked in gata, or coconut milk

My favourite champorado recipe is still the kind my grandmother makes — sticky or glutinous rice and tablea (the same cacao tablets used for tsokolate or Filipino hot chocolate — check out the recipe to see how to make chocolate drink from tablea).

This champorado recipe is rich, very chocolatey, Filipino comfort food at its best. Perfect for these chilly winter mornings. But really, it’s a great start to the day, any season.

Why you’ll love this Filipino champorado recipe

Champorado Recipe (Filipino Chocolate Rice Porridge) (2)

This is a simple, straightforward sweet breakfast recipe. And you’ll love making it all the time because:

  • It’s very filling. A small bowl will tide you over until lunch.
  • It’s customizable. It’s traditionally eaten with tuyo or dried fish but you can also top it with chocolate chips or even crispy bacon. You can also control the amount of sweetness in your champorado for the perfect bowl of sweet rice porridge every time.
  • Quick to make. It’s ready in less than 30 minutes.
  • Warm and comforting. It’s hard to beat a warm bowl of champorado on a cold winter day or a chilly rainy morning.
  • Chocolate for breakfast. That’s honestly all the reason I need!

How to make champorado

Champorado is so easy to make and doesn’t take much time at all to prepare in the morning.

Ingredients

To cook champorado, you’ll need:

  • Water
  • Unsweetened tablea
  • Glutinous or sticky rice
  • Brown sugar
  • Milk for drizzling
  • Optional toppings

Cooking tools

You’ll need a medium saucepan and if you’re up to it, a batidor or wooden whisk to break down the tablea.

If you don’t have one, no worries. You can simply chop the tablea to make it easier to dissolve.

Easy recipe

Champorado Recipe (Filipino Chocolate Rice Porridge) (3)

1 DISSOLVE TABLEA. In a medium saucepan, boil water. Add roughly chopped tablea and stir until dissolved.

2 COOK RICE. Add glutinous or sticky rice and brown sugar and stir. Bring down to a simmer and cook until the rice is cooked through and the mixture reaches the consistency of porridge (15-20 minutes). Stir occasionally.

3 ENJOY! Best eaten warm.

Recipe FAQs

Champorado Recipe (Filipino Chocolate Rice Porridge) (4)

Origins of champorado

While researching the origins of champorado, I came across an article from the Philippine Daily Inquirer which says national hero Jose Rizal accidentally invented the dish by spilling some of his tsokolate into his bowl of rice and tuyo.

I thought champorado and champurrado would have some kind of connection (it probably does) but there you go. Jose Rizal did it. How interesting!

What kind of rice is used for champorado?

Ideally you should use sticky or glutinous rice to get thick, creamy champorado. If they’re not in the rice or grains aisle at your supermarket, you can find them in an Asian supermarket.

If you can only find regular bigas or rice in tagalog, opt for white rice. Just watch that it doesn’t break apart or get too mushy the longer you cook it.

Do I have to pre-cook or soak glutinous rice?


Some recipes say to pre-cook glutinous rice before using it to make this sweet rice porridge. Some even say to soak it in water overnight. I don’t do this and still able to make creamy, thick, delicious champorado every time.

How to cook champorado using tablea

Tablea are pure cacao balls or disks popular in the Philippines. They are typically dissolved in boiling water or hot milk by beating them with a batidor or wooden whisk.

I don’t own a batidor so what I do is roughly chop the tablea before mixing them in water or milk. This helps dissolve them faster and results to a smoother mixture.

Tablea are available sweetened or unsweetened. When making tsokolate, I use sweetened tablea. For champorado, I use unsweetened.

But if you can only find sweetened tablea no worries. You can still make champorado, just adjust (or altogether omit) the sugar in the recipe.

How to make champorado using Milo

If you can’t find tablea, you can still make champorado using Milo or cocoa powder. Simply substitute Milo powder for tablea. Remember that Milo contains sugar so adjust to taste.

Then just proceed to cook the rice as per the recipe.

How to cook champorado with gata or coconut milk

For an even richer, thicker, creamier bowl of chocolate rice, swap some of the water used to boil the rice with coconut milk and evaporated milk. You can decide how much of each to substitute.

My only suggestion would be not to replace all of the water in the recipe.

How to eat champorado

Champorado is usually eaten for breakfast. Milk (evaporated milk or condensed milk) is drizzled on top for added sweetness, and tuyo or dried fish is served on the side for that salty balance.

Tuyo isn’t always available here so we usually eat it with crispy bacon and the combination is delicious.

To make the dish extra special, you can also top it with chocolate chips, chopped nuts and even coconut.

Other breakfast ideas

There you have it. Chocolate plus rice equals sweet chocolate rice porridge. If there ever was an excuse to eat chocolate for breakfast, this is it!

Though whether you eat champorado for breakfast or snack or dessert, it’s delicious. Hope you try it.

Here are other breakfast ideas for you to explore:

Champorado Recipe (Filipino Chocolate Rice Porridge) (5)
Champorado Recipe (Filipino Chocolate Rice Porridge) (6)
Champorado Recipe (Filipino Chocolate Rice Porridge) (7)
Champorado Recipe (Filipino Chocolate Rice Porridge) (8)
  • This easy huevos rancheros recipe with crispy chorizo and chipotle sour cream is so good you’ll want to have it everyday!
  • Or try this strawberry cream cheese stuffed French toast with a glorious strawberry cheesecake filling then drenched in luxurious custard before frying.
  • One of my favourite ways to eat eggs is Greek scrambled eggs with tomatoes or Strapatsada. It’s packed with the wonderful flavours of tomatoes, sweet onions and salty feta cheese.
  • Treat yourself to a lovely savoury weekend breakfast and brunch treat with jalapeño cheddar waffles. Top them with fried egg and start the day right!

Champorado Recipe (Filipino Chocolate Rice Porridge) (9)

Champorado Recipe (Filipino Chocolate Rice Porridge)

Author: Jolina

Champorado or Filipino chocolate rice porridge is a traditional Filipino breakfast. Made with sticky rice and pure cacao tablets, it’s rich, creamy, chocolatey.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine Filipino

Servings 6 people

Calories 183 kcal

Ingredients

Instructions

  • In a medium saucepan, boil 5 cups of water. Add 5 pcs roughly chopped tablea and stir until dissolved.

  • Add 1 cup glutinous or sticky rice and ½ cup brown sugar and stir. Bring down to a simmer and cook until the rice is cooked through and until the mixture reaches the consistency of porridge (15-20 minutes, see notes).Stir occasionally.

  • Serve warm, topped with milk (optional).

Video

Notes

Keep in mind that the champorado will continue to thicken as it cools. So once the rice is cooked, even if your mixture is looking a little soupy, best to remove from heat. The rice will continue to absorb some of that liquid as it sits.

Nutrition

Calories: 183kcalCarbohydrates: 43gProtein: 2gSodium: 17mgPotassium: 48mgSugar: 17gCalcium: 25mgIron: 0.6mg

Nutritional information are estimates only.

Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

Happy cooking!

Did you make Filipino chocolate rice pudding? I’d love to hear from you in the comments section below.

Andlet’s get social!Find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Champorado Recipe (Filipino Chocolate Rice Porridge) (2024)

FAQs

What is the best combination of champorado? ›

5 Unique Ways to Enjoy Filipino Champorado
  1. White chocolate with fruits and nuts. Tart fruits provide the perfect contrast for sweet white chocolate. ...
  2. Salted caramel banoffee. ...
  3. Ube champorado with cheesy pandesal. ...
  4. Double chocolate with potato chips. ...
  5. Strawberry cheesecake.

How to cook instant champorado? ›

Cooking Directions:
  1. Boil together 5 cups water, 1/2 cup sugar and 1 pack a 113 gr champ-o-rado mix.
  2. Stir occasionally for 8-10 minutes or until rice is cooked.
  3. Serve with milk and additional sugar, as desired.

Why is my champorado watery? ›

Adding milk to your champorado will give it a watery consistency. Add more milk if you think the texture is too thick. Using condensed canned milk is the traditional way to make it, but you can substitute it with whatever milk you prefer.

What does champorado contain? ›

Champorado is a sweet chocolate rice porridge that uses sweet glutinous rice (locally known as malagkit) and cocoa powder as main ingredients. A more traditional approach would be using tableya (pure cocoa blocks) instead of cocoa powder. This porridge can be served hot or cold and is mostly eaten during breakfast.

Is Lugaw and Champorado the same? ›

Champorado – lugaw with home-made chocolate and milk. It is a native adaptation of the Mexican drink champurrado. It is traditionally paired with dried fish (tuyo), but can be eaten as is as a dessert. Ginataang mais – lugaw made with coconut milk and sweet corn.

What is the best partner of Champorado in the Philippines? ›

While a steaming bowl of chocolate and rice may seem filling enough to start anyone's day, Filipinos like to pair Champorado with dried salted fish (tuyo) on the side for a salty counterpoint to the sweet chocolate.

How to cook rice instant rice? ›

Stove
  1. Boil water.
  2. Add rice, stir, cover and remove from heat.
  3. Wait 5 minutes, or until water is absorbed, then fluff with a fork.

How long can Champorado last? ›

Champorado can be refrigerated in an airtight container for up to 5 days. To reheat, warm champorado in the microwave for 1 to 2 minutes; if using a stovetop, add water, 1 tablespoon at a time, until desired consistency. Candied anchovies can be stored in an airtight container for 1 to 2 weeks.

What is the English of Champorado? ›

Champorado or tsampurado (from Spanish: champurrado) is a sweet chocolate rice porridge in Philippine cuisine.

Does Champorado need to be refrigerated? ›

Champorado can be chilled and kept in an airtight container for up to 3 days.

How do you make rice not taste like water? ›

Bake the rice in the oven for 5 minutes to remove the excess water. If the rice is still watery or soggy, you can cook off the extra water in the oven. Set the temperature to 350 °F (177 °C).

How do you make rice not taste watery? ›

Bring to a boil and simmer gently until the water level drops to the level of the rice. Then, cover, turn the heat off and leave for 20 minutes. For a first attempt I'd recommend a 2:1 ratio. It won't taste watery.

Is champurrado Mexican or Filipino? ›

Champurrado is a chocolate-based atole, a warm and thick Mexican beverage.

Is champorado Filipino or Spanish? ›

Champorado is a Filipino start-of-the-day staple that almost doubles as a dessert: chocolate rice porridge made with sticky rice (malagkit) and chocolate (usually tablea).

Why is my champorado bitter? ›

Even though it was a bit bitter because of the cocoa, it is already good. Just put sugar and milk or it is better if you put Nestle cream so it will be creamier and tastier. Chocolate makes a person happy.

What goes well with cocoa powder? ›

Classic flavours which are frequently paired with chocolate and cocoa include:
  • Orange.
  • Peppermint.
  • Peanut butter.
  • Butterscotch.
  • Caramel.
  • Cinnamon.
  • Coffee.
  • Cream cheese.
Aug 11, 2020

What does cocoa powder go with? ›

Brownies are the obvious use case, but birthday cakes, Bundt cakes, loaf cakes, flourless chocolate cakes, and cookies all benefit from the concentrated fudgy flavor of the pantry staple.

What can I eat cocoa powder with? ›

Sprinkle cacao powder over a bowl of fresh fruit. Look for a recipe for healthy chocolate bread using ingredients like raw cacao powder, spelt flour, eggs, coconut milk, raw honey, and pistachios. Add cacao nibs when you make a smoothie or granola, or sprinkle them on top of your oatmeal.

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