Champorado is a beloved Filipino chocolate rice porridge, traditionally made by simmering glutinous rice with tablea (pure cacao tablets) and sugar until thick and creamy. This “ready to eat” version is designed for busy mornings or a quick, comforting snack, using pantry staples and ready-to-drink chocolate milk to cut down on cooking time without sacrificing the rich, chocolatey flavor. It’s a foolproof, one-pot meal that delivers the classic taste of the Philippines in under 30 minutes.
Ingredients
- 1 cup (200 g) glutinous rice (also labeled sweet rice or malagkit), rinsed
- 2 cups (480 ml) water
- 2 cups (480 ml) ready-to-drink chocolate milk (or 2 cups milk + 2 tbsp cocoa powder + 2 tbsp sugar)
- 1/2 cup (100 g) sugar, or to taste
- 1/4 tsp salt
- Optional: 2 tbsp tablea (pure cacao tablets), chopped, for a deeper chocolate flavor
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the rinsed rice and 2 cups (480 ml) water. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Add the chocolate milk (or milk, cocoa powder, and sugar mixture), sugar, salt, and optional tablea (if using). Stir well to combine.
- Continue to cook over low heat, uncovered, for another 10–15 minutes, stirring frequently, until the rice is tender and the porridge has thickened to your desired consistency. It should be creamy and slightly thick, not dry.
- Remove from heat. The champorado will thicken further as it cools. Serve warm.
Tips
- Rice substitution: If you don’t have glutinous rice, use sushi rice or short-grain rice. The texture will be slightly less sticky but still creamy. Regular long-grain rice will result in a thinner, less sticky porridge.
- Sweetness: Adjust the sugar to your taste. Traditional champorado is quite sweet, but you can start with 1/4 cup (50 g) and add more after tasting.
- Consistency: If the champorado becomes too thick while cooking, add a splash of milk or water to loosen it. If it’s too thin, continue cooking for a few more minutes, stirring constantly.
- Common mistake: Don’t skip rinsing the rice—it removes excess starch that can make the porridge gummy. Also, stir frequently, especially during the last 10 minutes, to prevent the bottom from scorching.
Serving Suggestions
Serve champorado warm, topped with a drizzle of evaporated milk or a pat of butter. It’s traditionally paired with salty dried fish (tuyo or daing) for a sweet-and-savory contrast. For a modern twist, top with sliced bananas, toasted coconut flakes, or a sprinkle of cinnamon.
Variations
- Vegan: Use coconut milk or oat milk instead of dairy milk, and ensure your chocolate is dairy-free. Coconut milk adds a rich, tropical flavor.
- Extra chocolatey: Add 2–3 tablespoons of unsweetened cocoa powder along with the chocolate milk, or use extra tablea for a more intense, bitter chocolate taste.
- Spiced: Add a pinch of cinnamon or nutmeg during cooking for a warm, aromatic twist.
- Protein boost: Stir in a scoop of your favorite protein powder or add a spoonful of peanut butter for a nutty, filling version.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 3–4 days. It will thicken significantly when chilled. To reheat, add a splash of milk or water and warm gently on the stovetop over low heat, stirring frequently, or microwave in 30-second intervals, stirring in between. Reheat until steaming hot (165°F / 74°C) before serving. Champorado can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular milk instead of chocolate milk? Yes, simply use 2 cups (480 ml) of regular milk and add 2–3 tablespoons of unsweetened cocoa powder and extra sugar to taste. The flavor will be less rich than using ready-made chocolate milk, so adjust accordingly.
What is tablea and where can I find it? Tablea are pure cacao tablets made from roasted and ground cacao beans, commonly used in Filipino champorado. They are available in Asian grocery stores or online. If you can’t find them, use high-quality dark chocolate (70% cocoa) or cocoa powder as a substitute.
Can I make champorado in a rice cooker? Yes, you can! Combine the rinsed rice, water, and chocolate milk in a rice cooker and cook according to the manufacturer’s instructions. Stir in sugar and salt after cooking, then let it sit on warm for 10 minutes to thicken.
Why is my champorado too thin? It may not have cooked long enough. Continue simmering over low heat, stirring frequently, until the rice has fully softened and released its starch, which will naturally thicken the porridge. Also, keep in mind that it will thicken more as it cools.
Can I use leftover cooked rice? Yes, you can use leftover cooked glutinous rice. Skip the initial simmering in water; instead, combine the cooked rice with the chocolate milk and sugar, and heat gently until thick and creamy, about 10 minutes.
Is champorado served hot or cold? Champorado is traditionally served warm, but it can also be enjoyed chilled as a dessert or snack. If serving cold, you may want to add a little extra milk to loosen the consistency.
Related
- Oats Khichdi Recipe (Easy One-Pot Comfort Food)
- Mushroom Pakora Recipe (Crispy, Spiced & Easy)
- Naan Pakora Recipe: Crispy Fried Indian Snack
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
Spotted an error? Tell us and we will correct it (corrections policy).