Champorado is a beloved Filipino chocolate rice porridge made from glutinous rice and tablea (pure cacao tablets), cooked into a thick, comforting breakfast or snack. It’s naturally rich and chocolatey, with a hint of saltiness that balances the sweetness. This recipe shows you exactly what goes into one bowl, so you can see where the calories come from and adjust the ingredients to fit your needs.
Ingredients
- 1 cup (200 g) glutinous rice (also labeled sweet rice or malagkit)
- 4 cups (960 ml) water
- 4 pieces (100 g) tablea (pure cacao tablets) – or substitute 1/2 cup (40 g) unsweetened cocoa powder mixed with 2 tbsp (30 g) butter
- 1/2 cup (100 g) granulated sugar, or to taste
- 1/4 tsp salt
- Optional toppings: 1/2 cup (120 ml) evaporated milk, 1/4 cup (60 ml) coconut milk, or 1/4 cup (30 g) crushed peanuts
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the rice and 4 cups (960 ml) water. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
- Add the tablea (or cocoa powder-butter mixture), sugar, and salt. Stir until the chocolate melts and is fully incorporated.
- Continue cooking over low heat, stirring frequently, for another 10–15 minutes, until the porridge is thick and the rice is tender and slightly chewy. If it becomes too thick, add warm water 1/4 cup (60 ml) at a time.
- Remove from heat. Ladle into bowls and top each with a drizzle of evaporated milk or coconut milk, and crushed peanuts if desired. Serve warm.
Tips
- Use the right rice: Glutinous rice is essential for the sticky, porridge-like texture. Regular jasmine or long-grain rice will yield a thinner, less cohesive porridge.
- Adjust sweetness: Tablea varies in bitterness. Start with 1/3 cup (65 g) sugar, taste, and add more if needed. You can also use a sugar substitute like monk fruit sweetener, but note it may alter the texture slightly.
- Prevent scorching: Stir frequently, especially near the end, as the porridge thickens and can stick to the bottom. Use a heavy-bottomed pot for even heat.
- Substitute for tablea: If you can’t find tablea, use 1/2 cup (40 g) unsweetened cocoa powder plus 2 tbsp (30 g) butter to mimic the fat content. The flavor will be less intense and slightly less fruity, but still delicious.
Serving Suggestions
Serve champorado hot as a breakfast or merienda (afternoon snack). The classic pairing is with dried salted fish (tuyo or daing), which contrasts the sweet chocolate. For a vegetarian version, skip the fish and add a sprinkle of toasted coconut or a dollop of peanut butter. It’s also great with a side of fresh mango slices.
Variations
- Vegan champorado: Use coconut milk instead of evaporated milk and ensure your sugar is vegan. The coconut milk adds a rich, tropical flavor.
- Champorado with coconut cream: Stir in 1/2 cup (120 ml) coconut cream at the end for a creamier, more indulgent bowl.
- Spiced champorado: Add a pinch of cinnamon or a star anise while cooking for a warm, aromatic twist.
- Protein boost: Mix in a scoop of chocolate protein powder after cooking, but note this will increase calories and thicken the porridge.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 4 days. It will thicken as it cools. To reheat, add a splash of water or milk and warm gently on the stovetop over low heat, stirring, or in the microwave in 30-second intervals. You can also freeze champorado for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
How many calories are in one bowl of champorado?
One bowl (about 1 cup or 240 ml) of this recipe has approximately 350–400 calories, depending on the toppings. The glutinous rice contributes about 170 calories, the tablea about 100 calories, sugar about 100 calories, and evaporated milk adds about 40 calories per 2 tablespoons. If you use coconut milk, the calorie count goes up slightly.
Can I use regular rice instead of glutinous rice?
You can, but the texture will be much thinner and less sticky. Glutinous rice is what gives champorado its signature porridge-like consistency. If using regular rice, reduce the water to 3 cups (720 ml) and expect a soupier result.
Is champorado gluten-free?
Yes, champorado is naturally gluten-free as long as your tablea is pure cacao with no added wheat. Check the label of your tablea or cocoa powder to ensure it’s certified gluten-free.
Can I make champorado without tablea?
Yes, substitute with unsweetened cocoa powder and butter as mentioned in the tips. You can also use dark chocolate chips (about 4 oz / 115 g) for a sweeter, less bitter flavor.
How do I make champorado less sweet?
Reduce the sugar to 1/4 cup (50 g) or omit it entirely if your tablea is already sweetened. You can also use a sugar substitute like stevia, but adjust to taste as sweetness varies.
Can I cook champorado in a rice cooker?
Yes, combine all ingredients in a rice cooker and cook on the regular white rice setting. Stir once halfway through if possible. The texture may be slightly different, but it’s a convenient hands-off method.
Related
- Pakora Recipe UK: Crispy Onion & Veg Fritters
- Pakora Meal Ideas: 10 Easy Pairings
- Pakora Masala Recipe for Crispy Fritters
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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