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 with chocolates – who doesn’t? – you’ll love these Chocolate Ricotta Muffins with Walnuts & Chocolate Chips or these Super Chocolatey Double Chocolate Waffles.)
I grew up eating champorado (pronounced exactly as it’s spelled: champ-o-ra-do) or Filipino chocolate rice porridge. It’s traditionally eaten for breakfast, though I also eat it for mid-morning snack, afternoon snack, dinner and even dessert! (I eat like a hobbit lol).
There are a lot of variations of champorado recipe (e.g. made with oatmeal or cocoa powder) but my favourite is still the kind my grandmother makes – sticky or glutinous rice + tablea (the same cacao tablets used for tsokolate or Filipino hot chocolate).
It’s rich, very chocolatey Filipino comfort food. Perfect for these chilly winter mornings. But really, it’s a great start to the day, any season!
How do you make champorado?
Luckily, champorado is so easy to make. It doesn’t take much time at all in the morning. (For the detailed recipe, please scroll to the bottom where you will find a printer-friendly recipe card.)
- DISSOLVE TABLEA. In a medium saucepan, boil water. Add roughly chopped tablea and stir until dissolved.
- 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 until the mixture reaches the consistency of porridge (15-20 minutes). Stir occasionally.
- ENJOY! We usually serve it warm topped with milk and with salty fish on the side (if we can find salty fish or tuyo here. Otherwise, bacon will do too!).
How to cook champorado using tablea
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.
What kind of rice is used for champorado?
As for the rice – ideally you should use sticky or glutinous rice to get thick, creamy champorado. They’re usually available in Asian supermarkets and I’ve seen them in our local supermarkets too.
If you can only find regular rice, opt for white rice. Just watch that it doesn’t break apart or get too mushy the longer you cook it.
Other breakfast ideas
There you have it. Chocolate + rice = 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:
- This easy huevos rancheros recipe with crispy chorizo & chipotle sour cream is so good you’ll want to have it everyday!
- Like to start the day on a sweet note? Try this strawberry cream cheese stuffed French toast. With a glorious strawberry cheesecake filling then drenched in luxurious custard before frying, it’s French toast for days when average just won’t do.
- One of my favourite ways to eat eggs is Greek scrambled eggs with tomatoes or Strapatsada. It’s packed with the wonderful flavours of tomatoes, sweet onions and salty feta cheese.
- Treat yourself to a lovely savoury weekend breakfast and brunch treat with jalapeño cheddar waffles. Top them with fried egg and start the day right!
Champorado Recipe (Filipino Chocolate Rice Porridge)
- 5 cups water
- 5 pcs tablea unsweetened, roughly chopped
- 1 cup glutinous or sticky rice
- 1/2 cup brown sugar packed
- milk for topping
- 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).
Did you make this champorado recipe (Filipino chocolate rice porridge)? I’d love to hear from you in the comments section below.
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