Authentic Filipino Champorado: Chocolate Rice Porridge Recipe

There are many variations of champorado (also called champurrado) across the globe. This is my Filipino-style version.

Filipino champorado is a chocolate rice porridge made with rice, chocolate, and sugar. I prefer it not overly sweet, so I add sugar to taste—start with a moderate amount and adjust as you cook.

Chocolate choices affect flavor and sweetness. Instant cocoa mixes like Milo are convenient and usually contain sugar, so you may need less added sugar. Dutch-processed cocoa gives a deeper, less acidic chocolate flavor and typically has no added sugar. For an authentic Filipino taste, use tablea: unsweetened chocolate tablets that melt smoothly and produce a rich, traditional champorado.

Ingredients

• 1 cup rice (sticky rice works well)
• 1 pinch salt
• 6 cups liquid — use full cans of coconut milk and top up with water to reach 6 cups
• 1/2 cup cocoa powder or 100–200 g tablea/chocolate, adjust to taste
• 1/2 to 1 cup sugar, to taste

Directions

If you follow the video, you might see I started with the rice by accident; normally I start with the liquid. If you add rice early, break up any clumps so the chocolate mixes evenly.

1. Soak the rice in a bowl for at least 30 minutes (or overnight).
2. In a large pot, pour in your liquid. I recommend using whole cans of coconut milk up to just under 6 cups, then top up with water. For example, about three cans of coconut milk plus a small amount of water. Heat the liquid until it simmers.
3. Add your chosen chocolate. Use cocoa powder (such as Milo) or tablea/solid chocolate. Stir until the chocolate is fully melted and evenly incorporated. I used 200 g of tablea for a very rich, chocolatey porridge; use about 100 g for a lighter version.
4. Add the soaked rice, a pinch of salt, and start with 1/2 cup sugar. Taste and add more sugar if needed.
5. Simmer gently, stirring occasionally, until the rice is cooked and the mixture becomes thick and uniform, about 30 minutes. If the porridge becomes too thick, add a little water or coconut milk to loosen it.
6. Serve hot. It’s traditional to drizzle a little extra coconut milk on top and serve with salty dried fish such as dilis or tuyo for a contrast of flavors.

Recipe

Champorado

Classic Filipino chocolate porridge — great for breakfast or dessert. Serve with a swirl of coconut milk and optional salty dried fish.

Cook Time
30 mins

Soak Time
30 mins

Total Time
1 hr

Ingredients
Method

Ingredients

• 1 cup rice sticky rice is a great variant
• 1 pinch of salt
• 6 cups liquid Use full cans of coconut milk and top up with water
• ½ cup cocoa powder or 200 g tablea
• ½ to 1 cup sugar to taste

Method

1. Note: I started with the rice in the video, but I usually begin with the liquid. If the rice is added early, break up clumps so the chocolate mixes evenly.
2. Soak the rice for at least 30 minutes (or overnight).
3. In a large pot, heat the liquid (coconut milk and water) until it simmers. Use whole cans of coconut milk until you reach just under 6 cups, then top up with water.
4. Stir in your chosen chocolate (cocoa powder or tablea) until fully melted and incorporated. Use 200 g tablea for a very rich result, or about 100 g for a lighter porridge.
5. Add the soaked rice, a pinch of salt, and start with 1/2 cup sugar. Adjust sweetness to taste.
6. Simmer, stirring occasionally, until the rice is cooked through and the mixture is thick and uniform, about 30 minutes. Serve hot with a swirl of coconut milk and optional salted dried fish like dilis or tuyo.