Recipe

Champorado

A thick, chocolatey Filipino rice porridge with tender rice and a pinch of salt to make the cocoa pop.

By Matt Campbell

•

4.8

A warm bowl of champorado, a glossy Filipino chocolate rice porridge, topped with a drizzle of evaporated milk on a wooden kitchen table with a spoon beside it

Champorado is one of those bowls that makes you slow down. It is chocolate, yes, but not dessert-chocolate. It is cozy-chocolate. The kind that tastes like rainy mornings, clean pajamas, and someone telling you breakfast is ready.

This version keeps it accessible: glutinous rice for that signature thick, spoon-coating texture, unsweetened cocoa for deep flavor, and a pinch of salt because chocolate without salt is like a song without bass. Top it however your house likes, but I will always vote for a generous pour of evaporated milk and a tiny extra pinch of salt on top. Taste as you go. Champorado is forgiving, and so are we.

Measured ingredients for champorado on a kitchen counter including glutinous rice, unsweetened cocoa powder, sugar, salt, and a can of evaporated milk

Why It Works

Thick, glossy texture: Glutinous rice breaks down just enough to make the porridge naturally creamy without any dairy in the pot.
Big chocolate flavor: Making a smooth cocoa paste first prevents lumps and helps the cocoa taste richer fast.
Balanced sweetness: Sugar is adjustable, and the pinch of salt keeps it from tasting flat, especially once you add milk.
Flexible toppings: Evaporated milk, condensed milk, a pat of butter, or even sliced banana all work.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Champorado will thicken a lot as it sits. That is normal.

Reheat: Warm on the stove over medium-low heat with a splash of water or milk, stirring often, until it loosens into a creamy porridge again. Start with a small splash and add more as needed. Microwave works too. Use 30 to 45 second bursts and stir between rounds.

Freeze: You can freeze it for up to 2 months, but expect the texture to be a little less silky after thawing. Thaw overnight in the fridge, then reheat with extra liquid and a good stir.

A saucepan on a stove with champorado being reheated while a hand stirs in a splash of water to loosen the thick porridge

Common Questions

What is champorado?

Champorado is a Filipino chocolate rice porridge commonly made with rice and tablea (cacao tablets), then served warm with evaporated milk or condensed milk. Some households use glutinous (sticky) rice for extra body, while others use regular white rice, or a mix.

Can I use regular rice instead of glutinous rice?

Yes. It will still be delicious, just a little looser and less chewy-creamy than sticky rice. If you want something closer to the classic thick texture without buying glutinous rice, try sushi rice or other short-grain rice.

What can I use instead of tablea?

Unsweetened cocoa powder works great and is what this recipe uses. If you have tablea, start with about 60 to 85 g (roughly 2 to 3 ounces), simmer until fully dissolved, then sweeten to taste. Tablet sizes and bitterness vary a lot, so treat it as a starting point.

How do I use tablea in this recipe?

Add the tablea after the rice is tender. Simmer it in the pot for a few minutes, stirring often, until it fully melts and the porridge turns deep brown. Then add sugar gradually, tasting as you go.

Why is my champorado gritty or bitter?

Two common reasons: the cocoa was not mixed in smoothly, or the pot needs a touch more salt and sweetness. Make a smooth cocoa paste first by whisking cocoa with a little hot liquid until glossy, then stir it back into the pot.

How thick should champorado be?

Thick enough to feel like porridge and hold a drizzle of milk on top for a second before it disappears. If it gets too thick, loosen with hot water or milk.

Is it really served with dried fish?

Yes. The classic pairing is tuyo (salty dried fish). Sweet, warm chocolate rice plus something salty and savory is weirdly perfect. If that is not your lane, try salted buttered toast or a savory omelet on the side.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium heavy-bottom pot or Dutch oven
Fine-mesh strainer (for rinsing rice)
Whisk (for cocoa paste)
Wooden spoon or silicone spatula
Measuring cups and spoons

I love recipes like champorado because they prove a point I try to live by in the kitchen: comfort does not have to be complicated. It is rice, cocoa, sugar, and patience. The first time I cooked it, I kept stirring like I was making risotto, convinced something dramatic would happen. What happened instead was quieter: the pot turned glossy, the kitchen smelled like brownies, and suddenly I had a breakfast that felt like someone took care of me.

Now it is my go-to when I want a low-drama win. I make a pot, pour evaporated milk like I mean it, and remind myself that tasting as you go is not cheating. It is the whole job.

Champorado

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 cup glutinous rice (sticky rice)
4 cups water, plus more as needed
1/3 cup unsweetened cocoa powder
1/2 cup light brown sugar (or white sugar), plus more to taste
1/4 tsp kosher salt, plus more to taste
1/2 tsp vanilla extract (optional)

For serving (pick your favorites)

Evaporated milk
Sweetened condensed milk
A small pat of salted butter
Sliced banana or mango (optional)

Instructions

Rinse the rice. Place glutinous rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear. This removes excess surface starch for a cleaner, less gluey texture, while the rice will still thicken the porridge as it cooks.
Start the porridge. Add rice and 4 cups water to a medium pot. Bring to a boil over medium-high heat, then reduce to a steady simmer over medium-low. Cook for 20 to 25 minutes, stirring every few minutes so nothing sticks, until the grains are very soft and starting to break down and the pot looks thick and starchy.
Make a smooth cocoa paste. In a small bowl, whisk the cocoa powder with a few spoonfuls of hot liquid from the pot (or hot water) until smooth and glossy. This prevents cocoa lumps.
Chocolate it up. Stir the cocoa paste into the pot. Add the brown sugar and salt. Simmer for 5 to 8 minutes, stirring often, until the champorado darkens and thickens to a spoon-coating porridge.
Adjust texture and seasoning. Rice brands absorb differently, so if it is too thick, add hot water or milk 1/4 cup at a time and stir until it is creamy again. Taste, then add more sugar or a pinch more salt until the chocolate flavor pops. Stir in vanilla if using.
Serve hot. Ladle into bowls and top with evaporated milk or condensed milk. If you are using condensed milk, go a little lighter in the pot and sweeten at the bowl. If you are a butter person, add a small pat and let it melt right on top.

A pot of champorado simmering on the stove with a wooden spoon stirring through the thick chocolate rice porridge

A bowl of champorado with a creamy drizzle of evaporated milk pooling on the surface

Nutrition information is estimated.

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Champorado

Why It Works

Pairs Well With

Recommended

Classic Mexican Atole

Cozy Chicken Jook (Rice Porridge)

Homemade Hot Cocoa Mix

Hot Cocoa With Cocoa Powder

Storage Tips

Common Questions

What is champorado?

Can I use regular rice instead of glutinous rice?

What can I use instead of tablea?

How do I use tablea in this recipe?

Why is my champorado gritty or bitter?

How thick should champorado be?

Is it really served with dried fish?

Champorado

Ingredients

For serving (pick your favorites)

Instructions