Champorado is a beloved Filipino chocolate rice porridge, traditionally made with sticky rice and tablea (pure cacao tablets) for a rich, comforting breakfast or snack. This version uses a rice cooker, which makes the process nearly hands-off and eliminates the risk of scorching the rice on the stove. It delivers the same creamy, chocolatey texture with minimal stirring, making it perfect for busy mornings or a simple dessert.
Ingredients
- 1 cup (200 g) glutinous rice (also called sweet rice or malagkit), rinsed
- 3 cups (710 ml) water
- 4 pieces (about 80 g) tablea (pure cacao tablets) – or substitute 1/2 cup (50 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
- 1 cup (240 ml) evaporated milk or coconut milk, for serving
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
- Place the rinsed rice and water in the rice cooker pot. Stir once, then close the lid and start the cooker on the regular white rice setting.
- While the rice cooks, break the tablea into small pieces. If using cocoa powder and butter, have them measured and ready.
- When the rice cooker switches to warm (after about 20–25 minutes), immediately add the tablea pieces (or cocoa powder and butter), sugar, and salt to the hot rice. Stir vigorously with a wooden spoon or rice paddle until the chocolate is fully melted and the mixture is uniform. The porridge will be thick; if it seems too stiff, stir in 1/4 cup (60 ml) of hot water or milk to loosen it.
- Close the lid and let the champorado sit on the warm setting for 5–10 minutes to allow the flavors to meld and the rice to absorb any remaining liquid.
- Serve hot, ladled into bowls, and top each with a generous drizzle of evaporated milk or coconut milk.
Tips
- Use glutinous rice, not regular jasmine or long-grain rice. Glutinous rice (also called sweet rice) is essential for the sticky, porridge-like texture. Regular rice will yield a thinner, less cohesive porridge.
- Stir well after cooking. The rice cooker will have created a crust on the bottom; that’s normal. Stirring thoroughly incorporates that toasted layer, which adds a subtle nutty flavor. If you prefer no crust, you can add a little extra water at the start.
- Adjust sweetness to your taste. Tablea is unsweetened and can be quite bitter. Start with 1/2 cup of sugar, taste, and add more if needed. Some people prefer a more bitter champorado, so adjust accordingly.
- Don’t use the quick-cook setting. The regular white rice cycle gives the rice enough time to soften fully. A quick cycle may leave the grains hard in the center.
Serving Suggestions
Champorado is traditionally served warm with a splash of evaporated milk or coconut milk on top. It’s often eaten for breakfast alongside salted dried fish (tuyo or daing), but it also works beautifully as a dessert or afternoon snack. For a richer treat, top with a pat of butter or a sprinkle of toasted coconut flakes.
Variations
- Coconut Champorado: Replace half of the water with coconut milk for a creamier, more fragrant porridge.
- Spiced Champorado: Add a pinch of cinnamon or nutmeg along with the chocolate for a warming twist.
- Vegan Version: Use coconut milk or a plant-based milk for serving, and ensure your sugar is vegan (most are). The rice and chocolate are naturally vegan.
- Champorado with Tuyo: For a savory-sweet contrast, serve with crispy fried dried fish on the side. The saltiness of the fish pairs perfectly with the sweet chocolate porridge.
Storage and Reheating
Leftover champorado can be refrigerated in an airtight container for up to 3–4 days. It will thicken significantly as it cools; to reheat, add a splash of water or milk and warm gently on the stovetop or in the microwave, stirring occasionally, until hot and creamy again. You can also freeze champorado for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Regular rice will not give the same sticky, porridge-like texture. Glutinous rice (also called sweet rice or malagkit) is essential for authentic champorado. If you only have regular rice, the dish will be thinner and more like a rice soup, but still edible.
What if I don’t have tablea? You can substitute with unsweetened cocoa powder mixed with a little butter or oil to mimic the fat content of tablea. Use about 1/2 cup (50 g) cocoa powder plus 2 tablespoons (30 g) butter for every 4 pieces of tablea. The flavor will be slightly less complex but still delicious.
Why is my champorado too thick or too thin? After cooking, if it’s too thick, stir in hot water or milk a few tablespoons at a time until it reaches your desired consistency. If it’s too thin, let it sit on the warm setting with the lid off for 10 minutes to allow excess moisture to evaporate, or cook on the stove for a few minutes to thicken.
Can I make this in advance? Yes, champorado reheats well. Make it up to 2 days ahead, store in the refrigerator, and reheat with a splash of milk or water. It’s a great make-ahead breakfast.
Is champorado served hot or cold? Traditionally it’s served warm. However, some people enjoy it chilled like a rice pudding. If you prefer cold, refrigerate it and serve with a drizzle of milk.
Can I use a rice cooker with a non-stick pot? Yes, a non-stick pot works fine. Just be gentle when stirring to avoid scratching the coating. A wooden or silicone spoon is best.
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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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