Champorado is a beloved Filipino breakfast porridge made from glutinous rice and tablea (traditional cocoa tablets), cooked until thick and creamy, and usually served with salted dried fish. This instant champorado cup brings that same comforting, chocolatey warmth to your mug in minutes—perfect for busy mornings, dorm rooms, or camping trips. By using pantry staples and a microwave, you get a rich, satisfying bowl of chocolate rice porridge without standing over a stove.
Ingredients
- 1/4 cup (50 g) glutinous rice (also called sweet rice or sticky rice)
- 1 cup (240 ml) water
- 2 tablespoons (15 g) unsweetened cocoa powder
- 2 tablespoons (30 g) brown sugar, or to taste
- 1/8 teaspoon salt
- 1/4 cup (60 ml) milk or coconut milk (for serving)
- Optional: 1 tablespoon (10 g) crushed peanuts or a drizzle of condensed milk
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and prevents a gummy texture.
- In a large microwave-safe mug or bowl (at least 2-cup capacity), combine the rinsed rice, water, cocoa powder, brown sugar, and salt. Stir well to dissolve the cocoa and sugar.
- Microwave on high for 2 minutes. Carefully stir the mixture—it will be hot. The rice should start to soften and the liquid will thicken slightly.
- Microwave again for 1 to 2 minutes, stirring every 30 seconds, until the rice is tender and the porridge is thick and creamy. The total cooking time may vary depending on your microwave wattage; the rice should be fully cooked and soft, with no hard center.
- Let the champorado stand for 1 minute to thicken further. Stir in the milk or coconut milk to reach your desired consistency.
- Top with crushed peanuts or a drizzle of condensed milk if using. Serve warm.
Tips
- Use a large mug: The mixture bubbles up during microwaving, so choose a vessel that holds at least 2 cups to avoid overflow.
- Stir frequently: Glutinous rice can clump; stirring every 30 seconds ensures even cooking and a smooth texture.
- Adjust sweetness: Traditional champorado is moderately sweet. Start with 2 tablespoons of sugar and add more after cooking if needed.
- No glutinous rice? Use regular short-grain rice, but increase the water by 2 tablespoons and cook for 1–2 minutes longer. The texture will be slightly less sticky.
Serving Suggestions
Serve your instant champorado cup hot, topped with a splash of milk or coconut milk. For an authentic Filipino experience, pair it with a side of crispy fried dried fish (tuyo or daing)—the salty contrast is classic. You can also sprinkle with crushed peanuts or a pinch of cinnamon for extra flavor.
Variations
- Dairy-free: Use coconut milk instead of regular milk; it adds a lovely tropical note.
- Extra chocolatey: Stir in 1 tablespoon of chocolate chips along with the cocoa powder.
- Protein boost: Add a scoop of chocolate protein powder after cooking, stirring well to combine.
- Spiced: Add a pinch of ground cinnamon or nutmeg with the dry ingredients.
Storage and Reheating
This instant champorado is best enjoyed fresh, but you can refrigerate any leftovers in an airtight container for up to 3 days. To reheat, add a splash of water or milk and microwave in 30-second bursts, stirring between, until hot and creamy. The texture will thicken as it sits; add liquid to loosen it. Do not leave at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Yes, but the texture will be less sticky and more like a traditional rice porridge. Use short-grain rice and increase the water slightly, as noted in the tips.
Can I make this on the stovetop? Absolutely. Combine all ingredients in a small saucepan and bring to a boil, then reduce heat and simmer, stirring frequently, for about 10–12 minutes until the rice is tender and the porridge is thick.
What is tablea and can I use it? Tablea are traditional Filipino cocoa tablets made from roasted ground cacao. You can substitute 1 tablet (about 1 ounce) for the cocoa powder; chop it finely and dissolve it in the hot water before adding the rice.
Is champorado served hot or cold? Champorado is traditionally served warm, like oatmeal. It can be enjoyed cold, but the texture will be much thicker and pudding-like.
Can I add protein powder? Yes, stir in a scoop of chocolate or vanilla protein powder after cooking. Be aware it may alter the sweetness and thickness; adjust milk accordingly.
How do I prevent lumps? Whisk the cocoa and sugar into the water thoroughly before adding the rice, and stir well during cooking. If lumps form, a quick whisk after cooking usually smooths them out.
Related
- Pakora Varieties: 7 Easy Recipes for Crispy Indian Fritters
- Pakora Dipping Sauce: 5 Easy Recipes
- Pakora English Name: What Are Pakoras Called?
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
Spotted an error? Tell us and we will correct it (corrections policy).