Champorado is a beloved Filipino breakfast and dessert made by simmering glutinous rice in rich, cocoa-flavored water until thick and porridge-like. It’s naturally dairy-free, deeply comforting, and comes together in about 30 minutes with just a handful of pantry staples. The slightly bitter cocoa is balanced by sugar, and the dish is traditionally served warm with a splash of evaporated milk and salty dried fish on the side.
Ingredients
- 1 cup (200 g) glutinous rice (also labeled sweet rice or malagkit)
- 4 cups (960 ml) water
- 1/2 cup (50 g) unsweetened cocoa powder (or 4 tablets of tablea, about 80 g)
- 1/2 cup (100 g) granulated sugar, or to taste
- 1/4 teaspoon salt
- 1 cup (240 ml) evaporated milk, for serving (optional)
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold running 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 the heat to low and simmer, uncovered, for 10 minutes, stirring occasionally to prevent sticking.
- Add the cocoa powder (or tablea) and salt. Stir thoroughly until the cocoa is fully dissolved and there are no dry lumps. If using tablea, break them into pieces and stir until melted.
- Continue to simmer over low heat, stirring frequently, for another 12–15 minutes, until the rice is tender and the mixture has thickened to a soft, porridge-like consistency. The rice should be fully cooked and slightly chewy.
- Stir in the sugar. Taste and adjust sweetness, adding more if desired.
- Remove from heat. Serve warm in bowls, each topped with a generous drizzle of evaporated milk. Stir the milk into the champorado before eating, if you like.
Tips
- Substitute for glutinous rice: If you can’t find glutinous rice, use sushi rice or Japanese short-grain rice. The texture will be slightly less sticky but still creamy. Do not use regular long-grain rice, as it will turn mushy.
- Use tablea for a more authentic flavor: Tablea are traditional Filipino cocoa tablets made from roasted, ground cacao. They give champorado a deeper, slightly fruity flavor. If using tablea, skip the cocoa powder and add 4 tablets (about 80 g), breaking them into the pot as directed.
- Stir often: Glutinous rice is very starchy and can stick to the bottom of the pan. Stir every couple of minutes, especially during the last 10 minutes of cooking, to prevent scorching.
- Adjust consistency: Champorado thickens as it sits. If it becomes too thick after cooling, add a splash of hot water or milk when reheating.
Serving Suggestions
Champorado is traditionally served for breakfast or as a midday snack in the Philippines. The most classic pairing is with tuyo (dried salted fish) or danggit (dried rabbitfish), which are pan-fried until crisp and eaten alongside the sweet porridge. The salty, savory contrast is the whole point—don’t skip it if you can find dried fish. For a dessert-style serving, top with a swirl of coconut cream instead of evaporated milk, or add a handful of toasted coconut flakes for crunch.
Variations
- Champorado with coconut milk: Replace half of the water with coconut milk for a richer, more tropical flavor. Use 2 cups (480 ml) water and 2 cups (480 ml) coconut milk.
- Chocolate-peanut butter: Stir in 2 tablespoons of peanut butter along with the sugar for a nutty twist.
- Vegan champorado: Use coconut milk or any plant-based milk for serving instead of evaporated milk. The porridge itself is already dairy-free.
- Add a pinch of cinnamon: For a spiced version, add 1/4 teaspoon ground cinnamon along with the cocoa.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 4 days. It will thicken significantly as it cools. To reheat, place it in a saucepan with a splash of water or milk and warm over low heat, stirring until smooth and hot. You can also microwave individual portions for 1–2 minutes, stirring halfway. If the porridge is too thick after reheating, add a little more liquid. Freezing is not recommended, as the texture of the rice becomes mushy when thawed.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice?
Regular long-grain rice won’t give you the same sticky, creamy texture. It will become very soft and may turn to mush. If you only have regular rice, use a short-grain variety like sushi rice, and reduce the cooking time by about 5 minutes.
What is tablea and where can I find it?
Tablea are pure, unsweetened cocoa tablets made from roasted cacao beans, commonly sold in Filipino grocery stores or online. They are less processed than cocoa powder and have a more rustic, fruity flavor. If you can’t find them, use unsweetened cocoa powder—just know the flavor will be slightly less complex.
Is champorado supposed to be very thick?
Yes, champorado is meant to be a thick, porridge-like dish—similar to oatmeal. It should hold its shape on a spoon but still be soft and creamy. If it’s too thick for your liking, stir in a little hot water or milk to loosen it.
Can I make champorado ahead of time?
Yes, you can make it up to 2 days ahead. Store it in the fridge and reheat gently with a splash of water or milk. The texture will be slightly thicker after refrigeration, but it will still taste great.
Is champorado gluten-free?
Yes, champorado is naturally gluten-free, as long as your cocoa powder and other ingredients are certified gluten-free. Glutinous rice is actually gluten-free—the name refers to its sticky texture, not gluten content.
Can I make it less sweet?
Absolutely. The sugar is to taste, so start with 1/4 cup (50 g) and add more only if needed. The sweetness is often balanced by the salty dried fish served on the side.
Related
- Murphy’s Pakora Bar Glasgow-Style Pakora Recipe
- Mung Khichdi Recipe (Easy One-Pot Dal Rice)
- Murphys Pakora Bar Recipe: Crispy Indian Fritters
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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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