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Champorado (Filipino Chocolate Rice Porridge)

Champorado is a Filipino chocolate rice porridge that is traditionally served for breakfast. It is typically enjoyed with dried salted fish and/or pandesal.

Yield: serves 6

Author Maryanne Cabrera


  • 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


  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.

All images and text ©The Little Epicurean