Filipino Chocolate Sticky Rice Porridge

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A beloved Filipino comfort dish, this chocolate sticky rice porridge is traditionally simmered with pure cocoa tablets (tablea) for an earthy, bittersweet depth. Served warm with a pour of evaporated or condensed milk, it makes a cozy breakfast or afternoon snack. The classic pairing of sweet porridge with salty dried fish creates the iconic Filipino sweet-savory contrast.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 6 gFat
• 3 gSaturated Fat
• 76 gCarbs
• 3 gFiber
• 28 gSugar
• 8 gProtein
• 190 mgSodium
• 280 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 1 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the porridge

• 1 cup glutinous (sticky) rice, rinsed
• 4 cups water
• 4 to 5 tablespoons pure Filipino tablea (cocoa discs), finely grated, or 1/3 cup unsweetened cocoa powder
• 1/2 cup granulated sugar, or to taste
• 1/4 teaspoon fine sea salt

For serving

• 1 can (12 oz) evaporated milk, chilled, or sweetened condensed milk to taste
• Flaky sea salt, for finishing (optional)

Directions

1. Combine the rinsed glutinous rice and 4 cups of water in a heavy-bottomed saucepan over medium heat. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the rice is tender and the mixture begins to thicken.
2. Add the grated tablea (or cocoa powder) to the pot and stir continuously until the chocolate is fully melted and the porridge turns a deep, even brown color, about 2 to 3 minutes.
3. Stir in the sugar and salt, mixing until completely dissolved. Continue to simmer on low heat for 5 to 8 more minutes, stirring frequently to prevent the sticky rice from sticking to the bottom, until the porridge reaches a creamy, risotto-like consistency.
4. Taste and adjust the sweetness or chocolate intensity by adding more sugar or a little extra grated tablea, if desired.
5. Ladle the warm champorado into individual bowls. Pour a generous stream of chilled evaporated milk over each serving (or drizzle with condensed milk for extra sweetness) and finish with a tiny pinch of flaky salt if you like.
6. Serve immediately while hot, traditionally paired with crisp fried dried fish (tuyo) on the side for the classic sweet-and-salty combination.

Cook’s Notes

• Authentic tablea (pure unsweetened cocoa discs) gives a deeper, more rustic chocolate flavor than Dutch-processed cocoa powder; look for it in Filipino markets or online.
• For a creamier texture, stir in a few tablespoons of evaporated milk during the last 5 minutes of cooking instead of only adding it at the table.
• Stir frequently toward the end of cooking because glutinous rice becomes very sticky and can scorch on the bottom of the pan.
• Adjust the consistency with hot water if the porridge thickens too much as it sits; champorado tends to set up as it cools.
• The traditional contrast is to eat this sweet porridge alongside salty fried dried fish (tuyo or daing) for a true Filipino merienda experience.

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