Champorado (Filipino Chocolate Rice Porridge)

Champorado is a Filipino chocolate rice porridge that is traditionally served for breakfast. 

Champorado Filipino Chocolate Rice Porridge

Believe it or, champorado (Filipino chocolate rice porridge) is traditionally served for breakfast. Chocolate for breakfast may sound like a dream, but there’s a caveat. It’s typically served with tuyo (dried salted fish). I dare you to Google image search it!

As a result of the dried fish clause, I didn’t eat champorado as much as I wanted to as a kid. On the occasions when the fish wasn’t around, I happily devoured bowls and bowls of this chocolatey goodness with a generous amount of sweetened condensed milk on top.

While chocolate is the main ingredient of this dish, it’s not very sweet. Rather, this porridge highlights the complexities of dark chocolate. Much of the sweetness and creaminess comes from the milk drizzled on top.

[P.S. Luckily, during my summer study aboard in the Philippines, I learned that champorado is also often enjoyed with pan de sal (Filipino bread rolls). With this newfound knowledge, champorado quickly became a favorite rainy day comfort food of my 20s.]

Champorado Filipino Chocolate Rice Porridge

Type of rice used in Champorado:

Champorado is made with glutinous rice (aka sweet rice, sticky rice or malagkit). It’s a type of short grain rice known for its high starch content.

You can see the difference between jasmine rice (medium/long-grain rice) and glutinous rice in the photo above. Short grain rice is less translucent in color because of its starch content.

Champorado Filipino Chocolate Rice Porridge

It has been raining more than usual in Los Angeles. I usually make a pot of chicken arroz caldo to warm up. But when I need something more comforting, I turn to champorado.

To me, it tastes like childhood and feels like a giant bear hug. Luckily, it’s SUPER easy and QUICK to make. 30 minutes max, I promise.

Type of chocolate used in Champorado:

Champorado Filipino Chocolate Rice Porridge

Traditionally, this dish is made with cacao tablea. You can find it at most Latin markets. They’re little disks of unsweetened or very dark chocolate.

Since I don’t normally have that on hand, I’ve found a great substitute. This mixture of dutch processed unsweetened cocoa powder and 90% dark chocolate is perfect.

Champorado Filipino Chocolate Rice Porridge

Champorado Filipino Chocolate Rice Porridge

Champorado Filipino Chocolate Rice Porridge

As a child, I couldn’t understand why on Earth you’d want to eat chocolate rice porridge with fish. It makes sense now. The rich dark chocolate pairs wonderfully with salted fish.

I’m still against adding fish. However, I do like to sprinkle a little finishing sea salt on top before serving. I also add cocoa nibs for a pop of crunch and textural variety.

Champorado (Filipino Chocolate Rice Porridge)

Yield: serves 6

Author The Little Epicurean

Ingredients

  • 1 cup glutinous rice* (see notes), rinsed and drained
  • 6 cups water
  • pinch fine sea salt
  • 1/4 cup dutch processed unsweetened cocoa powder
  • 3 oz (85 g) 90% dark chocolate, roughly chopped
  • 1/4 cup dark brown sugar, packed

Topping Choices:

  • sweetened condensed milk
  • evaporated milk
  • half & half
  • dairy alternatives: almond milk, coconut milk, etc.
  • cacao nibs

Instructions

  1. Combine rice, water, and salt in a heavy bottom sauce pot. Set over medium-high heat and bring to a boil.

  2. Reduce heat to a simmer. Stir rice every 3 minutes or so. Continue to heat uncovered for 15-20 minutes until is rice is cooked through. Rice should be soft and porridge will thicken.

  3. Add cocoa powder, chopped chocolate, and brown sugar. Stir to combine. Continue to cook on low heat just until chocolate and sugar have melted. Remove from heat.

  4. Porridge can be enjoyed warm or chilled. Serve with sweetened condensed milk or topping of choice.

Recipe Notes

  • Glutinous rice, contrary to it's name, does not contain gluten. Glutinous rice is also called sticky rice (malagkit). It's is a type of short grain rice known for it's high starch content (which makes it perfect for porridge).
  • Traditionally, champorado is made with tablea (unsweetened cacao tablets). You can find this at Filipino markets and well stocked Asian/Latin markets. The mixture of dutch processed unsweetened cocoa powder and 90% dark chocolate is a great alternative.
  • Champorado can be served warm or chilled. Store leftover champorado in the fridge in an airtight container for up to 3 days. The porridge will thicken substantially as it cools. Add milk of choice (or water) to thin out.

Champorado Filipino Chocolate Rice Porridge

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Comments

heather (delicious not gorgeous)

hmm. not so sure about the salted fish. completely game for salted fish in clay pots and fried rice, but maybe not with chocolate! this sounds so comforting: anything warm and starchy (ooooo thai sticky rice and sweet red bean soup) is up my alley!

Amy @ Lit

Chocolate for breakfast is always a great idea! My family would love me if they woke up to this!

Erren

I could eat this all day!

Des @ Life's Ambrosia

What an interesting breakfast! I am part filipino but I’ll admit I wasn’t exposed to too many traditional dishes. Lumpia and adobo are popular in our home but I really need to branch out and try some more!

Erin @ The Speckled Palate

Oh my WORD, this looks and sounds absolutely stunning! I’ve never heard of Champorado (or the dried fish clause!), but I could definitely be down for a giant bowl of this tomorrow morning. So good!

Amy Stafford

I so want this for breakfast! What a decadent way to start your day!

Renee - Kudos Kitchen

This looks incredibly delicious. My son is a huge rice pudding fan so I think I’ll have to surprise him with this. He’ll be in heaven!

Brandy | Nutmeg Nanny

I would have been in the same boat as you when it came to the fish… otherwise it sounds SO good!

Chris

You are missing out on such a treat if you skip out on the dried fish! The dried salted and smoked herring provides the perfect contrast to the sweet richness of this pudding. We the dried fish needs to be fried to a crisp and you only eat the thin slivers of fish meat that lay hidden under a sheath of fish skin– it’s delectable, I promise you. A must try.

Ann

Hello! Just wondering which region in the Philippines you or your parents are. I am of Filipino descent, born, raised, educated (and will probably die there, too! ) and as such, your spelling of sticky rice, ‘malakit’, is different from what I have learned in school which is ‘malagkit’. You may google translate it to see which one of us is right. Hope this helps.

KIm

My mother was Filipino. She made this for me and my siblings growing up. She didn’t serve it with salted fish however but with crumbled bacon. Loved waking up to this treat

Karen De GuZman

This was the best recipe I have found without the tablea chocolate which I can’t get where I live. I found the Dutch processed cocoa at Costco the second time I made it and it really made a difference! My husband even said it almost tasted like his Lola’s!

    Maryanne Cabrera

    I’m so happy to hear that! I’m glad you and your husband enjoyed it. It’s one of my favorite recipes!

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