Champorado is a beloved Filipino chocolate rice porridge, traditionally made with glutinous rice and tablea (pure cacao tablets), then topped with a generous swirl of evaporated milk. This version uses powdered milk, which is a common pantry substitute that thickens the porridge slightly and adds a creamy, milky sweetness that balances the bitter cacao. It’s a comforting breakfast or merienda (afternoon snack) that comes together in about 30 minutes with simple ingredients.
Ingredients
- 1 cup (200 g) glutinous rice (also labeled sweet rice or malagkit), rinsed
- 4 cups (960 ml) water
- 4 pieces (about 50 g) tablea (pure cacao tablets) – or 3 tbsp (20 g) unsweetened cocoa powder
- 1/2 cup (100 g) granulated sugar, adjust to taste
- 1/2 cup (40 g) powdered milk (full-cream or non-fat)
- 1/4 tsp salt
- For serving: extra powdered milk or evaporated milk, and a pinch of salt (optional)
Instructions
- Rinse the glutinous rice under cold 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.
- Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally to prevent sticking.
- Add the tablea (or cocoa powder) and salt. If using tablea, break them into pieces and stir until fully melted. Continue to cook for 10-12 minutes, stirring frequently, until the rice is tender and the porridge has thickened to your preferred consistency.
- Stir in the sugar and powdered milk. Mix well until the milk is fully dissolved and the porridge is smooth and creamy. Taste and adjust sweetness.
- Remove from heat. Serve warm, topped with an extra sprinkle of powdered milk or a drizzle of evaporated milk.
Tips
- Rice substitution: If you don’t have glutinous rice, use regular short-grain rice (like sushi rice) – it will be slightly less sticky but still creamy. Do not use long-grain rice as it won’t break down the same way.
- Cocoa powder swap: If using unsweetened cocoa powder instead of tablea, add it along with the water at the beginning to avoid lumps. The flavor will be less deep and slightly less bitter than traditional tablea.
- Stir often: Glutinous rice tends to stick to the bottom. Use a wooden spoon and scrape the bottom every few minutes, especially after the rice has absorbed most of the water.
- Adjust thickness: Champorado thickens as it cools. If it becomes too thick, add a splash of hot water or milk when reheating.
Serving Suggestions
Serve champorado warm for breakfast or as a snack. In the Philippines, it’s often paired with salty dried fish (tuyo) – the salty-sweet contrast is classic. If you skip the fish, a sprinkle of salt over the top enhances the chocolate flavor. For a more indulgent version, top with sliced bananas or a dollop of butter.
Variations
- Vegan: Use coconut milk powder or omit the milk entirely and add a splash of coconut cream at the end.
- Extra chocolatey: Add 1-2 tbsp of dark chocolate chips along with the tablea.
- Spiced: Add a pinch of cinnamon or a drop of vanilla extract for warmth.
- Leftover makeover: Chill leftover champorado, then roll into balls and coat with crushed nuts or coconut for a no-bake treat.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 3 days. The porridge will thicken significantly when cold. To reheat, add a few tablespoons of water or milk and warm gently on the stovetop over low heat, stirring until smooth. You can also microwave in 30-second bursts, stirring in between. Do not freeze, as the texture of the rice becomes mushy and unappealing.
Frequently Asked Questions
Can I use regular milk instead of powdered milk? Yes, you can substitute 1/2 cup (120 ml) of evaporated milk or fresh milk. Add it at the end of cooking and heat through without boiling. The texture will be slightly less thick than with powdered milk.
What is tablea and where can I find it? Tablea are small discs of pure roasted cacao, commonly sold in Filipino grocery stores or online. They have a rich, slightly bitter flavor. If you can’t find them, use unsweetened cocoa powder – the taste will be similar but not as complex.
Why is my champorado lumpy? Lumps usually come from adding cocoa powder directly to hot liquid. To avoid this, mix the cocoa powder with a few tablespoons of warm water to make a paste before adding it, or add it earlier in the cooking process.
Can I make champorado in a rice cooker? Yes, combine all ingredients (except the powdered milk and sugar) in a rice cooker and cook on the regular setting. Once it switches to warm, stir in the sugar and milk. You may need to add extra water if it becomes too thick.
Is champorado supposed to be very thick? Traditional champorado is thick and porridge-like, but not stiff. It should be spoonable but still creamy. If it’s too thick, stir in extra hot water or milk.
Can I use brown sugar? Yes, brown sugar adds a deeper, molasses-like flavor. Use the same amount and adjust to taste.
Related
- Pakora Batter Recipe (Crispy & Easy)
- Pakora Varieties: 7 Easy Recipes for Crispy Indian Fritters
- Pakora Dipping Sauce: 5 Easy Recipes
More recipes to cook
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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