Champorado is a beloved Filipino chocolate rice porridge, traditionally made with sticky rice and tablea (pure cocoa tablets). This yeast-free version skips any fermentation or leavening, relying on the natural starch of the rice to create a thick, creamy, and comforting breakfast or snack. It’s naturally dairy-free, and the rich, slightly bitter chocolate pairs perfectly with the sweet, milky finish.
Ingredients
- 1 cup (200 g) glutinous rice (also called sweet rice or sticky rice), rinsed
- 4 cups (960 ml) water
- 1/2 cup (100 g) granulated sugar, or to taste
- 4 pieces (about 2 oz / 56 g) tablea (pure cocoa tablets), or 1/2 cup (50 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (240 ml) coconut milk or evaporated milk, for serving
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- In a medium heavy-bottomed pot, combine the rinsed rice and 4 cups (960 ml) water. Bring to a boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally to prevent sticking.
- Meanwhile, if using tablea, break them into small pieces. If using cocoa powder, set it aside.
- After 15 minutes, add the tablea pieces (or cocoa powder), sugar, and salt to the pot. Stir well to dissolve the chocolate and sugar.
- Continue to cook over low heat, stirring frequently, for another 15–20 minutes, until the rice is very soft and the porridge has thickened to a creamy, porridge-like consistency. The rice should be fully cooked and almost falling apart.
- Remove from heat. The champorado will continue to thicken as it cools.
- Serve warm, ladled into bowls, and topped with a generous drizzle of coconut milk or evaporated milk. Stir the milk into the porridge before eating, or leave it on top for a beautiful swirl.
Tips
- Rinsing the rice is essential: This removes excess starch and prevents the porridge from becoming gummy. However, don’t soak the rice; you want it to absorb the liquid during cooking.
- Stirring is key: Glutinous rice can stick to the bottom of the pot easily. Stir frequently, especially during the last 10 minutes, to prevent scorching.
- Adjust the sweetness: Start with 1/2 cup (100 g) of sugar, then taste and add more if you like it sweeter. The bitterness of the chocolate varies by brand.
- No tablea? Use cocoa powder: If you use unsweetened cocoa powder, it will be less rich and slightly more bitter. You can add a tablespoon of butter or a splash of coconut milk to the pot to mimic the fat content of tablea.
Serving Suggestions
Champorado is traditionally served for breakfast or as a mid-afternoon snack in the Philippines. It is often paired with salted dried fish (tuyo or daing) for a sweet-and-salty contrast. For a simpler approach, serve it with a side of fresh mango slices or a sprinkle of toasted coconut flakes. It’s also delicious with a drizzle of condensed milk for extra indulgence.
Variations
- Vegan Champorado: Use coconut milk or any plant-based milk for serving. The recipe is already dairy-free, but ensure your sugar is vegan.
- Extra Chocolatey: Add an extra tablea or an extra tablespoon of cocoa powder for a more intense chocolate flavor.
- Spiced Champorado: Add a pinch of cinnamon or a small piece of star anise to the pot while cooking for a warm, aromatic twist.
- Banana Champorado: Stir in sliced ripe bananas during the last 5 minutes of cooking for a natural sweetness and extra texture.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 3 days. The porridge will thicken considerably when chilled. To reheat, add a splash of water or milk to loosen it, then warm gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals, stirring in between. You can also freeze champorado for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
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. You may need to add a bit more water and cook for a shorter time, as regular rice cooks faster.
What is tablea? Tablea are discs of pure, unsweetened cocoa made from roasted and ground cacao beans. They are a staple in Filipino cooking and give champorado its authentic, rich flavor. You can find them in Asian grocery stores or online.
Can I make this in a rice cooker? Yes, you can. Combine the rinsed rice, water, tablea, sugar, and salt in a rice cooker. Cook on the regular setting, then stir well and let it sit on warm for 10 minutes before serving. The texture may be slightly less creamy than stovetop, but it works.
Why is my champorado too thick? Champorado thickens as it sits. If it becomes too thick for your liking, simply stir in a little hot water or milk until it reaches your desired consistency. Conversely, if it’s too thin, continue cooking over low heat, stirring, for a few more minutes.
Is champorado supposed to be eaten hot or cold? It is traditionally served warm, but many people enjoy it chilled like a rice pudding. Both are delicious.
Can I add protein to this? While not traditional, some people enjoy adding a scoop of peanut butter or a drizzle of tahini for extra richness and protein. For a savory twist, serve it with the traditional salted dried fish on the side.
Related
- Pakora Sauce Recipe (Crispy Onion Bhaji Dip)
- Pakora Recipe UK: Crispy Onion & Veg Fritters
- Pakora Meal Ideas: 10 Easy Pairings
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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