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Champorado Recipe (Filipino Chocolate Rice Porridge)

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)

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)

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.

Champorado 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.

Champorado recipe

Champorado Recipe (Filipino Chocolate Rice Porridge)

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.

Frequently asked questions

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

Champorado Recipe (Filipino Chocolate Rice Porridge)

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)

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 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 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 1/2 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.

Keyword Authentic, Comfort Food, Easy
Tried this recipe?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.

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Rate the Recipe




Erlinda Nanquil

Tuesday 18th of June 2019

I used to cook the glutinous rice first before adding the chocolate and sugar. I followed your instruction this time and I found it lesser time-consuming than my method. It’s even thicker! Love it! Thank you for sharing your recipe.

Jolina

Monday 24th of June 2019

That's awesome Erlinda! Glad you liked it :)

Grace

Thursday 14th of February 2019

I have never heard of chocolate rice porridge, I'm a big fan of rice porridge. Thank you for sharing the recipe. I will definitely try it.

Arlene Mobley

Friday 25th of January 2019

This would be a perfect Valentine's Day breakfast for someone special.

Veena Azmanov

Thursday 24th of January 2019

I have never tasted tablea or cooked it myself. This looks so good. I must look for this so I can try it. I love that this is for breakfast. Perfect for the weekend.

Jolina

Tuesday 29th of January 2019

You would love tablea Veena! It's super chocolatey :)

Denise

Thursday 24th of January 2019

Oh my goodness does that look good! What can you substitute if you can't find tablet? Some type of unsweetened chocolate bar?

Jolina

Tuesday 29th of January 2019

Hi Denise! Some cooks just use unsweetened cocoa powder.