Champorado is a beloved Filipino breakfast and merienda (snack) of sticky rice slowly simmered in coconut milk and tablea, or pure cocoa tablets. The result is a deeply chocolatey, comforting porridge that is slightly bitter and sweet, often served warm with a drizzle of evaporated milk and paired with salty dried fish. This recipe delivers the classic rich, thick texture and bold cocoa flavor that makes champorado a national comfort food.
Ingredients
- 1 cup (200 g) glutinous rice (also labeled sweet rice or malagkit)
- 3 cups (710 ml) water
- 4 to 5 pieces (about 100 g) pure cocoa tablets (tablea), roughly chopped
- 1/2 cup (100 g) granulated sugar, or to taste
- 1 cup (240 ml) coconut milk (fresh or canned)
- 1/4 teaspoon salt
- Evaporated milk or fresh milk, for serving
Instructions
- Rinse the glutinous rice under cold running water until the water runs clear. Drain well.
- In a medium heavy-bottomed pot, combine the rinsed rice and 3 cups (710 ml) water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, stirring occasionally to prevent sticking.
- After about 15 minutes, when the rice is mostly tender and most of the water has been absorbed, add the chopped cocoa tablets and salt. Stir continuously until the tablets melt completely and the porridge turns a deep brown color.
- Pour in the coconut milk and sugar. Stir well to combine. Continue to cook over low heat, stirring frequently, for another 10 to 15 minutes, until the porridge thickens to your desired consistency. It will continue to thicken as it cools.
- Remove from heat. Serve warm in bowls, each topped with a generous drizzle of evaporated milk or fresh milk.
Tips
- Use the right rice: Glutinous rice (also called sweet rice or malagkit) is essential for the sticky, porridge-like texture. Regular jasmine or long-grain rice will result in a thinner, less cohesive porridge.
- Adjust sweetness and richness: The amount of sugar can be adjusted to your taste. For a richer, more decadent champorado, use full-fat coconut milk. If you prefer a lighter version, use light coconut milk or even regular milk in place of part of the coconut milk.
- Prevent scorching: The rice and chocolate mixture can stick to the bottom of the pot easily. Stir frequently, especially during the last 10 minutes of cooking, and keep the heat low.
- Substitute for tablea: If you cannot find pure cocoa tablets, substitute with 1/2 cup (50 g) of unsweetened cocoa powder. The flavor will be slightly less intense and less bitter, but still delicious. You may need to add a little more sugar.
Serving Suggestions
Champorado is traditionally served warm for breakfast or as an afternoon snack. The most classic pairing is with tuyo (dried salted fish) or danggit (dried rabbitfish), which are pan-fried until crispy. The salty, savory fish perfectly contrasts the sweet, creamy porridge. A drizzle of evaporated milk on top is non-negotiable for many—it adds a lovely milky sweetness and a smooth finish.
Variations
- Champorado with a twist: Add a pinch of cinnamon or a splash of vanilla extract along with the coconut milk for extra warmth and depth.
- Vegan champorado: Use coconut milk or any plant-based milk for serving instead of evaporated milk. The porridge itself is already dairy-free.
- Champorado con leche: For an even richer version, stir in an extra 1/4 cup (60 ml) of condensed milk along with the sugar, and reduce the granulated sugar to 1/4 cup (50 g).
- Champorado pudding: Let the cooked champorado cool completely, then chill it in the refrigerator. Serve it cold like a rice pudding, topped with toasted coconut flakes.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 3 days. It will thicken considerably as it cools. To reheat, place the desired amount in a saucepan with a splash of water, milk, or coconut milk. Warm over low heat, stirring frequently, until heated through and the consistency is creamy again. You can also reheat individual portions in the microwave, covering the bowl and adding a tablespoon of liquid to prevent drying out.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Yes, but the texture will be different. Regular rice will produce a thinner, more soupy porridge that is less sticky. Glutinous rice is what gives champorado its signature thick, sticky, and comforting consistency.
What is tablea? Tablea are pure, unsweetened chocolate tablets made from roasted and ground cacao beans. They are a traditional ingredient in Filipino champorado and give it a rich, slightly bitter, and authentic chocolate flavor. They are available in Filipino grocery stores or online.
Can I make champorado in advance? Yes, you can make it a day ahead. Cook the champorado, let it cool completely, and store it in the refrigerator. When ready to serve, reheat gently with a little extra liquid to restore its creamy texture. It’s a great make-ahead breakfast option.
Is champorado supposed to be thick or thin? Traditional champorado is thick and porridge-like, almost like a pudding. It should be creamy and hold its shape on a spoon. However, some people prefer it slightly thinner. Adjust the amount of water or coconut milk to achieve your preferred consistency.
Can I freeze champorado? Yes, champorado freezes well for up to 2 months. Store it in a freezer-safe container, leaving some headroom for expansion. Thaw overnight in the refrigerator before reheating. The texture may be slightly different after freezing, but it will still be delicious.
What can I use instead of coconut milk? If you don’t have coconut milk, you can use regular whole milk or a combination of water and milk. The coconut milk adds a distinct richness and flavor, so the dish will be less creamy and have a milder taste. For a dairy-free alternative, you can use oat milk or almond milk, though the flavor will be different.
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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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