Champorado is a beloved Filipino chocolate rice porridge, traditionally made with sticky rice and tablea (pure cocoa tablets). This Japanese-style version swaps in short-grain Japanese rice and uses a combination of cocoa powder and dark chocolate for a smoother, creamier texture that still honors the original. It’s a comforting breakfast or snack that comes together in about 30 minutes with simple pantry staples.
Ingredients
- 1 cup (200 g) Japanese short-grain rice (or sushi rice), rinsed
- 2 cups (480 ml) water
- 2 cups (480 ml) whole milk (or coconut milk for dairy-free)
- 1/2 cup (50 g) unsweetened cocoa powder
- 2 oz (60 g) dark chocolate (70% cacao), chopped
- 1/2 cup (100 g) granulated sugar (adjust to taste)
- 1/4 tsp salt
- Optional toppings: dried mango, toasted coconut flakes, or a drizzle of condensed milk
Instructions
- Rinse the rice in a fine-mesh strainer 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, then reduce heat to low, cover, and simmer for 12 minutes, or until the water is mostly absorbed.
- Add the milk, cocoa powder, chopped dark chocolate, sugar, and salt to the rice. Stir well to combine, breaking up any clumps of cocoa.
- Continue cooking over low heat, uncovered, stirring frequently, for 10–15 minutes, until the rice is fully tender and the porridge has thickened to a creamy consistency. If it gets too thick, add a splash of milk or water.
- Remove from heat. The porridge will thicken further as it cools. Serve warm in bowls, topped with your choice of dried mango, coconut, or a drizzle of condensed milk.
Tips
- Rice choice: Japanese short-grain rice gives a sticky, creamy texture. If you only have long-grain rice, increase the liquid by 1/4 cup (60 ml) and cook a few minutes longer.
- Sweetness: Start with 1/2 cup sugar, then taste and add more if you prefer a sweeter porridge. Traditional champorado is quite sweet, but adjust to your liking.
- Lumps: To avoid cocoa lumps, sift the cocoa powder into the pot or whisk it with a small amount of warm milk before adding.
- Make it vegan: Use coconut milk instead of dairy milk and ensure your dark chocolate is dairy-free. The coconut flavor pairs beautifully with the chocolate.
Serving Suggestions
Serve champorado warm for breakfast or as a midday snack. In the Philippines, it’s often paired with salted dried fish (tuyo) for a sweet-and-salty contrast. For a Japanese twist, top with a small scoop of vanilla ice cream or a sprinkle of matcha powder. A drizzle of condensed milk adds extra richness.
Variations
- Classic Filipino: Use tablea (pure cocoa tablets) instead of cocoa powder and dark chocolate. Crush 2 tablets and dissolve them in the hot milk.
- Mochi version: Add small cubes of mochi (Japanese rice cake) during the last 5 minutes of cooking for a chewy texture.
- Spiced: Add 1/2 teaspoon of ground cinnamon or a pinch of chili powder for a warming kick.
- Extra creamy: Stir in 2 tablespoons of unsalted butter at the end for a richer mouthfeel.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The porridge will thicken as it cools; when reheating, add a splash of milk or water to loosen it. Reheat in a saucepan over low heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular long-grain rice instead of Japanese rice? Yes, but the texture will be less sticky and creamy. Increase the liquid by 1/4 cup (60 ml) and cook a few minutes longer until the rice is very tender.
Is champorado supposed to be thick or thin? Traditionally, it’s thick and porridge-like, but not as stiff as a rice pudding. It should be creamy and spoonable. If it becomes too thick, thin it with milk or water.
Can I make champorado without milk? Absolutely. Use water or a plant-based milk like almond or oat milk. Coconut milk is a popular choice for a richer flavor.
How do I prevent the porridge from burning? Stir frequently, especially after adding the milk and chocolate. Cook over low heat and use a heavy-bottomed pot to distribute heat evenly.
Can I use sweetened cocoa powder? Yes, but reduce the sugar by half or omit it entirely, as sweetened cocoa already contains sugar. Taste and adjust after cooking.
Is champorado served hot or cold? It’s traditionally served warm, but it can also be enjoyed chilled like a rice pudding. If serving cold, you may want to add a little extra milk to loosen it.
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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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