Champorado Recipe: Filipino Chocolate Rice Porridge

Champorado is a beloved Filipino breakfast porridge made from glutinous rice (malagkit) cooked with tablea, traditional Filipino cocoa tablets made from roasted, ground cacao. The result is a thick, comforting, and lightly sweet chocolate rice porridge that is often enjoyed warm with a splash of evaporated milk and a side of salty dried fish (tuyo). This recipe is genuinely useful because it breaks down the process into simple, foolproof steps, ensuring you get the perfect creamy texture every time, whether you use traditional tablea or a convenient cocoa powder substitute.

Ingredients

1 cup (200 g) glutinous rice (also labeled sweet rice or malagkit), rinsed
4 cups (960 ml) water
4 pieces (about 60 g) tablea (traditional Filipino cocoa tablets), roughly chopped
1/2 cup (100 g) granulated sugar, or to taste
1/4 teaspoon salt
1 cup (240 ml) evaporated milk, for serving

Instructions

Rinse the glutinous rice under cold running water until the water runs clear. This removes excess starch and prevents the porridge from becoming gummy.
In a medium saucepan, combine the rinsed rice and 4 cups (960 ml) of water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer gently for 15 minutes, stirring occasionally to prevent sticking.
After 15 minutes, the rice should be tender and most of the water absorbed. Add the chopped tablea and salt. Stir continuously for about 5 minutes, until the chocolate is fully melted and the porridge becomes thick and creamy. If it seems too thick, add a splash of hot water (2-3 tablespoons) to reach your desired consistency.
Stir in the sugar. Start with 1/2 cup (100 g) and adjust to your taste. Some prefer it less sweet, especially if serving with salty tuyo.
Cook for another 2-3 minutes, stirring constantly, until the sugar is dissolved and the porridge is heated through. The texture should be similar to a thick oatmeal.
Remove from heat. Serve warm in bowls, each topped with a generous drizzle of evaporated milk.

Tips

Substitute for tablea: If you canâ€™t find tablea, use 3 tablespoons (20 g) of unsweetened cocoa powder mixed with 1 tablespoon (15 g) of butter or coconut oil. This will give a similar chocolate flavor, though it will be slightly less rich and complex than the traditional roasted cacao.
Prevent burning: Glutinous rice tends to stick to the bottom of the pan. Stir frequently, especially during the last 10 minutes of cooking. Using a heavy-bottomed saucepan also helps distribute heat evenly.
Adjusting consistency: Champorado thickens as it cools. If you prefer a thinner porridge, add more water (1/4 cup at a time) during cooking. For a thicker, more pudding-like texture, cook for a few extra minutes.
Make it vegan: Use coconut milk instead of evaporated milk for a dairy-free version. The coconut flavor pairs beautifully with the chocolate.

Serving Suggestions

Champorado is traditionally served warm for breakfast, often paired with tuyo (salted dried fish) or danggit (dried rabbitfish). The salty, savory contrast of the fish perfectly balances the sweet chocolate porridge. For a more indulgent version, top with a pat of butter or a sprinkle of toasted coconut flakes. Itâ€™s also delicious as a midday snack or dessert, served chilled like a chocolate rice pudding.

Variations

Champorado with Coconut Milk: Replace half of the water with coconut milk for a richer, creamier porridge with a subtle tropical flavor.
Champorado with Banana: Add sliced ripe saba bananas (or regular bananas) during the last 5 minutes of cooking. They soften and add natural sweetness.
Champorado with Peanut Butter: Stir in 2 tablespoons of peanut butter along with the sugar for a nutty, satay-like twist.
Champorado with Corn: Some regions add sweet corn kernels (canned or frozen) for added texture and a pop of color. Add them in step 4.

Storage and Reheating

Store leftover champorado in an airtight container in the refrigerator for up to 4 days. The porridge will thicken significantly when chilled. To reheat, place it in a saucepan over low heat and add a splash of water, milk, or coconut milk to loosen it to your desired consistency. Stir frequently until heated through. You can also reheat individual portions in the microwave for 1-2 minutes, stirring halfway. Champorado can be frozen for up to 2 months, but the texture may become slightly grainy upon thawing.

Frequently Asked Questions

What is tablea? Tablea are small, round tablets made from roasted, ground cacao beans. They are the traditional base for champorado and give it a deep, slightly bitter chocolate flavor. They are available in Filipino grocery stores or online.

Can I use regular rice instead of glutinous rice? Yes, you can use regular jasmine or long-grain rice, but the texture will be less sticky and creamy. Glutinous rice (also called sweet rice) is what gives champorado its signature thick, porridge-like consistency.

Is champorado served hot or cold? It is traditionally served hot, especially for breakfast. However, it can also be enjoyed chilled as a dessert, similar to chocolate rice pudding.

Why is my champorado too watery? This can happen if you added too much water or didnâ€™t cook it long enough. Continue simmering uncovered, stirring frequently, until it thickens. Remember it will also thicken as it cools.

Can I make champorado ahead of time? Yes, you can make it the night before and refrigerate. When reheating, add a little water or milk to restore the creamy texture. Some people actually prefer the flavor the next day.

What does tuyo taste like? Tuyo is a salted, dried fish that is typically fried until crispy. It has a strong, salty, and slightly fishy flavor that contrasts wonderfully with the sweet champorado. If youâ€™re not a fan of fish, you can serve champorado with a sprinkle of salt or a side of fried eggs.

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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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