Champorado is a beloved Filipino chocolate rice porridge, traditionally made with glutinous rice and tablea (pure cacao tablets). This version adds coconut milk for a richer, creamier texture that beautifully balances the slight bitterness of the cacao. It’s a comforting breakfast or snack that comes together in one pot, and the coconut milk makes it feel extra indulgent.
Ingredients
- 1 cup (200 g) glutinous rice (also called sweet rice or sticky rice), rinsed
- 3 cups (720 ml) water
- 4 tablea (about 2 oz / 60 g), or 1/2 cup (40 g) unsweetened cocoa powder
- 1 cup (240 ml) coconut milk (full-fat, canned)
- 1/2 cup (100 g) granulated sugar, or to taste
- Pinch of salt
- Optional toppings: dried salted fish (tuyo), evaporated milk, or toasted coconut flakes
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
- While the rice cooks, break the tablea into pieces. If using cocoa powder, set it aside.
- After 15 minutes, the rice should be tender and most of the water absorbed. Add the tablea pieces (or cocoa powder), coconut milk, sugar, and salt. Stir well to combine.
- Continue to cook over low heat, uncovered, for 8–10 minutes, stirring frequently, until the porridge thickens to your desired consistency. It should be creamy but still slightly loose, as it will thicken more as it cools.
- Taste and adjust sweetness, adding more sugar if needed. Remove from heat.
- Serve warm, topped with a drizzle of evaporated milk or a sprinkle of toasted coconut, if desired. Traditionally, it is paired with tuyo (salted dried fish) for a sweet-and-salty contrast.
Tips
- Substitute for tablea: If you can’t find tablea, use 1/2 cup (40 g) of unsweetened cocoa powder. The flavor will be slightly less intense and less earthy, but it still works well. You may need to add a bit more sugar to balance the bitterness.
- Stir frequently: Glutinous rice can stick to the bottom of the pan and burn easily. Stir the porridge every couple of minutes, especially during the final cooking stage.
- Adjust consistency: If the porridge becomes too thick after cooling, add a splash of warm water or coconut milk when reheating to loosen it.
- Make it vegan: Use coconut milk or any plant-based milk as the topping instead of evaporated milk. The porridge itself is already dairy-free.
Serving Suggestions
Serve champorado warm in bowls. The classic Filipino way is to top it with a drizzle of evaporated milk and enjoy it alongside tuyo (salted dried fish) for a sweet-savory breakfast. For a dessert version, omit the fish and top with toasted coconut flakes or a sprinkle of cinnamon. It also pairs well with fresh mango slices for a tropical twist.
Variations
- Champorado with banana: Add sliced ripe saba bananas (or regular bananas) during the last 5 minutes of cooking for extra sweetness and texture.
- Champorado with pandan: Add a pandan leaf while simmering the rice, then remove it before serving, for a fragrant, floral aroma.
- Champorado with nuts: Stir in chopped peanuts or cashews just before serving for a crunchy contrast.
- Champorado with chocolate chips: Fold in a handful of semi-sweet chocolate chips at the end for extra chocolate intensity.
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 with a splash of water or coconut milk and warm over low heat, stirring frequently, until hot and creamy. You can also reheat individual portions in the microwave, adding a tablespoon of liquid and stirring halfway through. Champorado can be frozen for up to 2 months, but the texture may become slightly grainy after thawing.
Frequently Asked Questions
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. The porridge will be thinner and more like a rice gruel. If using regular rice, reduce the cooking time by about 5 minutes.
What is tablea and where can I buy it? Tablea are traditional Filipino cacao tablets made from roasted, ground cacao beans. They are sold in Asian grocery stores or online. If unavailable, substitute with unsweetened cocoa powder or dark chocolate (70% or higher) chopped into pieces.
Can I make champorado with water instead of coconut milk? Yes, you can replace the coconut milk with an equal amount of water or a dairy milk of your choice. The porridge will be less rich and creamy, but still delicious.
Why is my champorado bitter? Bitterness can come from the type of cacao used or from overcooking the chocolate. To balance bitterness, add more sugar or a pinch of salt. If using cocoa powder, make sure it’s unsweetened and not Dutch-processed, which can be more bitter.
Is champorado served hot or cold? Champorado is traditionally served hot, but it can also be enjoyed cold as a dessert, especially during warm weather. If serving cold, you may need to add extra liquid when reheating if it has thickened too much.
Can I use coconut cream instead of coconut milk? Yes, you can use coconut cream, but it will make the porridge very rich and thick. You may want to thin it with a little water or milk. Start with 1/2 cup (120 ml) coconut cream and add more liquid as needed.
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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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