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Loading...A beloved Filipino merienda or breakfast bowl, this sweet chocolate rice porridge (called champorado in Tagalog) is built on sticky rice slow-simmered in cocoa until creamy, then finished with a generous pour of evaporated or condensed milk. Traditionally paired with salty tuyo on the side for that signature sweet-and-salty Filipino breakfast contrast.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings4
Yield4 bowls
Nutrition Facts
Per serving (estimated)
- 345 kcalCalories
- 7 gFat
- 3.5 gSaturated Fat
- 64 gCarbs
- 4 gFiber
- 30 gSugar
- 8 gProtein
- 210 mgSodium
- 320 mgPotassium
- 160 mgCalcium
- 3.2 mgIron
- 1 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the porridge
- 1 cup glutinous (sticky) rice, rinsed until water runs clear
- 4 cups water
- 1/2 cup unsweetened cocoa powder (or 4–5 pieces tablea cocoa tablets, chopped)
- 1/4 tsp fine sea salt
- 1/2 cup granulated sugar, plus more to taste
For serving
- 1 cup evaporated milk, chilled
- 1/2 cup condensed milk, for drizzling
- Optional: tuyo or dried salted fish on the side
Directions
- Combine the rinsed glutinous rice, water, cocoa powder, and salt in a heavy-bottomed pot over medium-high heat; whisk until the cocoa is fully dissolved and no lumps remain.
- Bring the mixture to a gentle boil, stirring constantly to prevent the cocoa from scorching on the bottom of the pot.
- Reduce the heat to the lowest setting and simmer uncovered for 20–25 minutes, stirring every 2–3 minutes, until the rice is tender and the mixture has thickened to a creamy, lava-like consistency.
- Stir in the sugar and cook 2 minutes more, tasting and adjusting sweetness — remember it will taste sweeter once milk is added.
- Remove from the heat, cover, and let the porridge rest for 2 minutes so it thickens slightly as it cools.
- Ladle the champorado into four warm bowls, then top each with a generous splash of cold evaporated milk and a slow drizzle of condensed milk to taste.
- Serve immediately while piping hot alongside crispy tuyo if you want the classic Filipino sweet-salty breakfast pairing.
Cook’s Notes
- For the most authentic flavor, use pure Filipino tablea tablets — melt them directly into the simmering rice and skip the cocoa powder entirely.
- Stir frequently, especially during the last 10 minutes; the cocoa makes the bottom scorch easily and the porridge thickens fast.
- Replace 1 cup of the water with full-fat coconut milk for a richer, more aromatic version common in the Visayas.
- Leftovers keep 2 days in the fridge; loosen with a splash of milk and warm gently over low heat, stirring constantly.
- Always serve the milk cold so it creates the classic hot-and-cold temperature contrast when it hits the steaming porridge.
