Champorado with Egg: Sweet Rice Porridge

Champorado is a beloved Filipino breakfast porridge made from glutinous rice and tablea (pure cacao tablets), sweetened with sugar and often served with salty dried fish. Adding a raw egg yolk to the hot porridge is a popular variation that enriches the dish, giving it a silky, custard-like texture and a savory counterpoint to the chocolate’s sweetness. This version walks you through making a perfectly creamy champorado and incorporating the egg so it cooks gently into the porridge, creating a comforting, satisfying bowl.

Ingredients

1 cup (200 g) glutinous rice (also labeled sweet rice or malagkit)
4 cups (960 ml) water
4 to 5 pieces (about 100 g) tablea (pure cacao tablets), roughly chopped
1/2 cup (100 g) granulated sugar, or to taste
1/4 teaspoon salt
4 large eggs (one per serving)
Optional: 1/2 cup (120 ml) coconut milk or 1/4 cup (60 ml) evaporated milk, for serving

Instructions

Rinse the glutinous rice under cold running water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed 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 about 15 minutes, stirring occasionally to prevent sticking.
Add the chopped tablea and salt to the pot. Stir until the chocolate is completely melted and incorporated into the rice. Continue to cook over low heat, stirring frequently, for another 8 to 10 minutes, until the rice is tender and the porridge has thickened to your desired consistency. The mixture should be slightly loose, as it will thicken further as it cools.
Stir in the sugar, starting with 1/2 cup (100 g). Taste and adjust, adding more if you prefer a sweeter porridge. Keep the porridge warm over very low heat.
To cook the eggs: Bring a small pot of water to a gentle simmer. Carefully lower the eggs (still in their shells) into the water and simmer for exactly 6 minutes for a soft, jammy yolk. Remove with a slotted spoon and run under cold water for a few seconds to stop cooking. Carefully peel the eggs.
To serve, ladle the hot champorado into bowls. Place one soft-boiled egg in the center of each bowl. If using, drizzle with coconut milk or evaporated milk. Break the egg yolk and stir it into the porridge before eating, so it creates a rich, savory sauce.

Tips

Rice substitution: If you can’t find glutinous rice, use regular short-grain sushi rice. The texture will be slightly less sticky but still creamy. Do not use long-grain rice, as it will not break down enough.
Tablea alternatives: If tablea is unavailable, substitute 3 tablespoons (20 g) unsweetened cocoa powder mixed with 1 tablespoon (15 ml) vegetable oil, or use 2 ounces (57 g) dark chocolate (70% cacao) chopped. This will change the flavor slightly, but it will still be delicious.
Egg safety: For the soft-boiled egg, the USDA FSIS recommends cooking eggs until the yolk and white are firm. If you prefer a runny yolk, use pasteurized eggs to reduce the risk of foodborne illness, especially for pregnant women, young children, older adults, and those with weakened immune systems.
Stirring is key: Glutinous rice tends to stick to the bottom of the pan. Stir frequently, especially after adding the chocolate, to prevent scorching. If the porridge becomes too thick, add a splash of hot water to thin it out.

Serving Suggestions

Serve champorado hot for breakfast or as a midday snack. The traditional pairing is with tuyo (dried salted fish), which provides a salty crunch that balances the sweetness. For a richer version, add a drizzle of coconut milk or a splash of evaporated milk on top. The soft-boiled egg adds a savory, silky element that makes the dish more filling and satisfying.

Variations

Classic without egg: Omit the egg entirely and serve with tuyo on the side. This is the most common way champorado is enjoyed.
With coconut milk: Replace 1 cup (240 ml) of the water with coconut milk for a creamier, more aromatic porridge.
Chocolate intensity: Use more tablea (up to 6 pieces) for a more intense, bitter chocolate flavor, and adjust the sugar accordingly.
Add a pinch of cinnamon: Stir in 1/4 teaspoon ground cinnamon along with the sugar for a warm spice note.

Storage and Reheating

Store leftover champorado (without the eggs) in an airtight container in the refrigerator for up to 3 days. The porridge will thicken significantly when chilled. To reheat, add a few tablespoons of water or milk and warm gently on the stovetop over low heat, stirring, until heated through. You can also microwave individual portions, covering the bowl with a damp paper towel to retain moisture. Do not refrigerate the soft-boiled eggs; cook fresh eggs when serving leftovers.

Frequently Asked Questions

Can I use a raw egg instead of soft-boiled? Yes, many people stir a raw egg yolk directly into the hot porridge just before eating. The residual heat cooks the yolk slightly, creating a sauce. However, this carries a higher risk of foodborne illness, so use pasteurized eggs if you choose this method.

What is tablea? Tablea are small, round tablets made from roasted, ground cacao beans. They are unsweetened and give champorado its characteristic deep, slightly bitter chocolate flavor. They are widely available in Filipino grocery stores or online.

Can I make this in a rice cooker? Yes, you can. Combine the rinsed rice, water, and tablea in the rice cooker and cook according to the manufacturer’s instructions. Once done, stir in the sugar and salt. The texture may be slightly less creamy, but it’s a convenient method.

Why is my champorado too thick or too thin? The consistency is a matter of preference. If it’s too thick, add more hot water or milk, a few tablespoons at a time, until it reaches your desired texture. If it’s too thin, continue cooking over low heat, stirring, for a few more minutes to allow the rice to absorb more liquid.

Can I use regular rice instead of glutinous rice? Regular short-grain rice will work, but the texture will be less sticky and creamy. Long-grain rice is not recommended as it won’t break down enough and will result in a soupier porridge.

Is champorado served hot or cold? It is traditionally served hot, especially on cool mornings. However, some people enjoy it chilled like a rice pudding dessert. If serving cold, you may want to add a little extra liquid, as it will thicken considerably.

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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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