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Champorado with Milo: Easy Filipino Recipe

Updated November 6, 2026

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Champorado with Milo: Easy Filipino Recipe

Champorado is a beloved Filipino chocolate rice porridge, traditionally made with tablea (pure cocoa tablets) and sticky rice, served hot with milk and sometimes dried salted fish. This version swaps the cocoa for Milo, the malted chocolate powder, creating a sweeter, maltier, and more kid-friendly take on the classic. It’s a quick, comforting breakfast or snack that comes together in one pot, and it’s a great way to use up Milo you might already have in your pantry.

What You’ll Need

  • 1 cup (200 g) glutinous rice (also called sticky rice or sweet rice) – do not substitute regular rice; it will not get the right creamy texture.
  • 4 cups (960 ml) water
  • 1 cup (120 g) Milo powder (the classic green can or any chocolate malt drink powder)
  • 1/2 cup (100 g) brown sugar, or to taste (adjustable)
  • 1/4 teaspoon salt
  • Optional toppings: evaporated milk or fresh milk, condensed milk, or a pat of butter

Step-by-Step

  1. Rinse the rice. Place the glutinous rice in a fine-mesh strainer and rinse under cold running water for about 30 seconds, swishing with your fingers, until the water runs clear. This removes excess starch and helps the porridge cook evenly.
  2. Toast the rice (optional but recommended). In a dry medium saucepan over medium heat, add the rinsed rice and toast for 2–3 minutes, stirring constantly, until the grains are lightly fragrant and start to look slightly translucent. This step adds a subtle nutty flavor. Skip if you’re in a hurry.
  3. Add water and simmer. Pour the 4 cups (960 ml) water into the saucepan with the rice. Bring to a boil over high heat, then reduce the heat to low and let it simmer uncovered, stirring occasionally, for about 15–20 minutes, or until the rice is tender and has absorbed most of the water, and the mixture has a thick, porridge-like consistency. Stir more frequently toward the end to prevent sticking.
  4. Add Milo and sugar. Lower the heat to the lowest setting. Add the Milo powder, brown sugar, and salt. Stir constantly for 2–3 minutes until the Milo is fully dissolved and the porridge is smooth and a rich chocolatey brown. Taste and add more sugar if you prefer it sweeter.
  5. Adjust consistency. If the porridge is too thick for your liking, add a splash of hot water or milk (1–2 tablespoons at a time) until it reaches your desired consistency. If it’s too thin, let it simmer for another 2–3 minutes, stirring, until it thickens.
  6. Serve. Ladle the champorado into bowls while hot. Top with a generous drizzle of evaporated milk or fresh milk, and if you like, a swirl of condensed milk for extra sweetness. Serve immediately.

Common Mistakes

  • Using regular rice: Regular long-grain rice won’t break down the same way and will result in a watery, separate-grain porridge. Glutinous rice is essential for that sticky, creamy texture.
  • Adding Milo too early: If you add Milo at the start, it can scorch on the bottom of the pan and become bitter. Always add it near the end, after the rice is cooked.
  • Not stirring enough: Glutinous rice tends to stick to the bottom of the pan. Stir frequently, especially in the last 5 minutes of cooking, to avoid burning.
  • Over-sweetening: Milo is already sweet, so start with less sugar and add more to taste. You can always add, but you can’t take away.

Tips

  • Use full-fat coconut milk for a richer version: Replace half of the water with coconut milk for a creamier, more indulgent champorado. If you do, reduce the water to 2 cups (480 ml) and add 2 cups (480 ml) coconut milk.
  • Make it ahead: Champorado thickens as it sits. To reheat, add a little water or milk and warm gently on the stove, stirring, until heated through.
  • Try it with salted dried fish (tuyo): This is the traditional Filipino pairing. The salty, savory fish contrasts beautifully with the sweet chocolate porridge. If you’re feeling adventurous, serve the champorado with a side of fried dried fish.
  • Adjust the Milo amount: For a more intense chocolate flavor, add up to 1 1/2 cups (180 g) of Milo. For a milder malt taste, use 3/4 cup (90 g).

Troubleshooting

  • Porridge is too thick: Stir in hot water, milk, or even extra hot milk, one tablespoon at a time, until you reach your desired consistency. Reheat gently if needed.
  • Porridge is too thin: Continue simmering over low heat, stirring constantly, for another 3–5 minutes until it thickens. The rice will absorb more liquid as it cooks.
  • Milo is clumping: Make sure the heat is low when you add the Milo. If you see lumps, whisk vigorously with a wire whisk to break them up. You can also dissolve the Milo in a little hot water first before adding it to the pot.
  • Burnt bottom: If the bottom has scorched, do not stir it into the rest. Gently transfer the unburnt porridge to another pot, leaving the burnt layer behind. Add a splash of milk and reheat gently.
  • Rice is still hard after 20 minutes: Add another 1/2 cup (120 ml) of hot water and continue simmering, covered, for 5–10 more minutes, stirring occasionally. Glutinous rice can vary in cooking time.

Frequently Asked Questions

1. Can I use instant rice or quick-cooking oats instead? No, instant rice won’t give the same sticky texture, and oats will change the flavor and consistency entirely. Stick with glutinous rice.

2. Can I make this with water instead of milk? Yes, this recipe uses water as the base. Milk is added as a topping, not in the cooking liquid, so you can keep it dairy-free by using a non-dairy milk alternative for serving.

3. How long does champorado last in the fridge? Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat with a splash of water or milk to loosen the texture.

4. Can I freeze champorado? Yes, you can freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or microwave, adding a little liquid to restore consistency.

5. Is Milo the same as cocoa powder? No, Milo is a malted chocolate drink mix that contains sugar, milk solids, and malt extract. It’s sweeter and less bitter than pure cocoa powder, so you cannot substitute cocoa powder 1:1 without adjusting sugar and liquid.

6. Can I use chocolate milk powder instead of Milo? Yes, any chocolate malt drink powder will work, but the flavor will vary. If you use a different brand, taste and adjust the sugar accordingly.

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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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