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

Filipino Champorado
What is champorado?
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.
Is champorado sweet?
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).]
Type of rice used
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.
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:
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.
It’s the same type of chocolate used to make Filipino hot chocolate (tsokolate).
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.
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)
Ingredients
- 1 cup glutinous rice, * (see notes), rinsed and drained
- 6 cups water
- pinch fine sea salt
- ¼ cup dutch processed unsweetened cocoa powder
- 3 oz 90% dark chocolate, roughly chopped, (85 g)
- ¼ cup dark brown sugar, packed
Topping Choices:
- sweetened condensed milk
- evaporated milk
- half & half
- dairy alternatives: almond milk, coconut milk, etc.
- cacao nibs
Instructions
- Combine rice, water, and salt in a heavy bottom sauce pot. Set over medium-high heat and bring to a boil.
- 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.
- 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.
- Porridge can be enjoyed warm or chilled. Serve with sweetened condensed milk or topping of choice.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use Hershey’s cocoa powder instead of cacao ? Thanks! I love your presentation! It’s so appealing and just perfect to try on a rainy day.
Hi! Yes, you can use Hershey unsweetened cocoa powder.
Hello , I have been inspired by your Champorado post among many things in your Insta , I have been splurging in champorago all winter ❤️???????
Great to hear! Hope you try my other recipes, too!
Hi!
If I use the tablea, how many and how is the procedure?
my variant is cooking the rice with an infusion of coconut milk, ginger pandan and chocolate, topping is chocolate ginger sauce and thick coconut and condensed milk, some chocolate shavings and a sprinkling of rock salt,
That sounds tasty!
I have made this a couple times now and have come out with amazing results. If we want to try using tablea chocolate, how much should we use in place of the cocoa powder and dark chocolate?
I just made this for breakfast and it takes me back to my grandma’s house! She was from Manila and she would make this for my cousins and myself whenever we stayed with her. Thank you so much for the wonderful recipe! I will definitely be making this again.
Thank you for trying the recipe and sharing your story! I’m so glad you enjoyed it :)
Thank you for your collection of Filipino recipes and for sharing your adorable personality through your content. I will try to bake some of your recipes to help take me back to the days my beloved mom baked them. Two quick questions: As a suggestion, can you please include a search option for “Filipino” in your recipe index given that the cuisine is one of your specialties?
Also, can you please recommend exactly what type of salted dried fish I should buy for the champorado? I’m making it for a family “uncle” who often yearns for it from his childhood and I’d like to try making it for me, possibly putting the dried fish on the side. There are Filipino and Asian stores here in Seattle, so if you can suggest the type of fish they use in the Philippines so I can make it as “authentically” as possible, I’d appreciate it. Thank you, Maryanne!
*making it for HIM (and for me, too, I’m sure ; )
Thanks for stopping by! I hope the recipes bring back happy memories of your mom’s cooking!
On my homepage there’s a section for “Filipino Recipes.”
There’s a fairly large Filipino population in Seattle! You’ll find all the ingredients you need at Seafood City market.
The dish is served with “tuyo.” It’s dried salted dried fish (usually herring or sardines). You can purchase these jarred in oil or dried in airtight packages. Fry the fish before adding to the champorado.
I hope you enjoy the recipe!
Always my favorite since childhood, very good to eat when the rainy season… I’m preparing the same food to my son and he really likes it very much.
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!
I’m so happy to hear that! I’m glad you and your husband enjoyed it. It’s one of my favorite recipes!
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