Champorado – Filipino Chocolate Rice Porridge
If you grew up with Filipino champorado, you know what I mean—a chilly morning, school’s starting too early, and you’re in pajamas shoveling spoonfuls of warm, chocolatey rice porridge into your mouth like your life depends on it. Truth? It’s the absolute best hug-in-a-bowl breakfast ever, and you don’t need to be a kid or even Filipino to get into it! I used to think it’d be a pain to make, but wow, it’s easier than you’d guess. (By the way, if your household loves comfort food as much as mine, check out these Filipino kid-friendly classics or go wild and try one of the adobo variations). Anyway, today’s post is basically my love letter to champorado with plenty of hands-on experience, a few mistakes, and some nostalgic babbling. 
Overview of champorado
Let’s clear the air—champorado is not just rice and cocoa tossed together. It’s this almost magical mashup of sticky rice, rich chocolate (sometimes you want it screaming sweet, sometimes just cozy and mild), and milk. Some folks use tablea—those solid little discs of local chocolate—but honestly, cocoa powder does just fine if that’s what you’ve got. Everyone in my family argues about the “right” amount of sugar, but in the end, you make it your own.
It’s usually eaten for breakfast but don’t be shocked if you catch me having it as midnight comfort food too. Think of it as a Filipino version of chocolate oatmeal, only so much better. It comes steaming hot, and somehow, putting a splash of cold milk on top just takes it to a whole new planet. My tita likes hers super thick and heavy while my mom’s is runny as soup! (Honestly, I say both are perfect.) 
Preparing sticky rice
Okay, you’ll need sticky rice—labeled “glutinous rice” if you’re shopping at the Asian store. Ordinary rice just can’t handle the creamy, pudding-ish vibe we want for champorado. Give the rice a good rinse until the water runs clear. This step matters, trust me. Rinsing keeps it from getting gummy (well, more than it already is).
After rinsing, bring water and sticky rice to a gentle simmer in a decent-sized pot. Don’t crank up the heat unless you want an overflowing, burned pot mess—learned that one the embarrassing way, folks. Stir occasionally so nothing clumps at the bottom. Within about fifteen to twenty minutes, you’ve got pillowy, tender grains that soak up chocolate like nobody’s business.
Just a heads up: keep an eye on the ratio of rice to water. If it gets too thick, splash in more water. If it seems soupy, cook a bit longer. It’s not a science, more like using your eyeballs. 
Cooking with cocoa
Here’s where things get interesting. Traditional Filipino champorado uses tablea, but if your store only stocks cocoa powder, don’t sweat it for a second. Dissolve cocoa powder in a bit of hot water before pouring it into your pot of almost-cooked rice. You won’t get that tiny bitterness tablea fans rave about (so, so good), but cocoa powder’s reliably excellent for home cooks everywhere.
Stir like your arm’s about to fall off, especially if the cocoa doesn’t want to dissolve right away. It’ll look a little muddy, not going to lie, but have faith: as the chocolate soaks into the rice, your kitchen fills up with the smell of homemade hot chocolate. REAL hot chocolate, not the instant stuff!
Personally, I like to add a tiny pinch of salt here—it wakes up the cocoa flavor and makes everything feel more balanced. Some folks throw in a cinnamon stick, too. No judgment.
Sweetening options
Alright, this part starts family debates in my house. Some want champorado syrupy sweet, others say a little goes a long way. My Lola’s trick was adding sugar in small amounts, stirring and taste-testing as it cooked. You absolutely do not need to measure exactly (which is code for “don’t freak out if you spill a little extra in”).
If you’re into less processed, brown sugar has oomph. White sugar is classic, plus it keeps the color of champorado pretty. Are you health-conscious or maybe just tired of sugar? Drizzle honey or add a splash of condensed milk at the end. And yes, condensed milk turns the sweetness up to five-star restaurant levels—even though it’s technically more of a snack at that point.
“I never measure the sugar, just keep tossing some in ‘til it tastes like childhood—and if anyone complains, they can make their own!” –Gem, family friend and certified champorado rebel
Serving with milk
This is the finishing move. Champorado NEEDS milk, ice-cold and poured in a swirl over your steaming bowl. Some use evaporated milk, others regular, and a few go wild with coconut milk for a twist. If you’re impatient (guilty), pour your milk while it’s still bubbling hot, watch as it swirls into messy art. A little stir, a taste—oh, wow, instant comfort.
Honestly, evaporated milk makes it especially creamy. My brother sneaks condensed milk for dessert vibes, but I’m basic. Some shops even top it with powdery cheese, which is… probably not my first pick, but hey, no judgment.
Want to go extra? Have a side of fried Filipino beef steak or crispy dried fish, classic style. The salty and sweet together is next level.
Breakfast tradition
Champorado isn’t just a food, it’s part routine and memory. Waking up to the smell is kid-level exciting. My mom swore it’d help us “study harder”—not sure if it worked, but it’s still a staple for rushed school mornings and rainy weekends.
It’s mostly a breakfast dish, but don’t let rules hold you down. I’ve had it as an after-school snack, late-night “I just need chocolate” bowl, you get it. When relatives visit, somebody always whips up a pot. The whole house gets warm and smells like home.
- Top with sliced bananas for extra sweetness
- Sprinkle a bit of sea salt for flavor contrast
- Pair with classic Filipino goto or maja blanca for a real Filipino breakfast feast
- Serve it extra hot and creamy on a rainy day for maximum coziness
Flavor variations
Okay, here’s where you can go absolutely wild. People aren’t shy about jazzing up their Filipino champorado. Some add peanut butter for that thick, stick-to-your-mouth feel (kind of genius, honestly). My cousin stirs in instant coffee for a little mocha punch. Coconut milk can replace half (or all) of the regular milk for a tropical spin.
If you happen to have leftover ube jam? Throw some in. Or, top with crunchy pinipig for texture. Others get spicy—chili flakes, anyone? Even swap white chocolate for the cocoa once in a while, if you’re really feeling rebellious.
It’s your champorado, your rules. New flavors come up every year in local cafes. I say, don’t knock it till you’ve tried at least three wild combos. The main rule: don’t stress. Filipino champorado is all about comfort and flexibility. If you want more ideas, the whole healthy Filipino recipes universe is ready for you!
So, if you’re longing for a bowl of Filipino champorado to kick your day off right or just to spoil yourself, you seriously cannot mess this up. All you need is sticky rice, cocoa, and seriously, an open mind (taste buds included). Whether you keep things classic or toss in your own spin, nothing beats waking up to this icon of the Filipino breakfast table. Already hungry? For serious step-by-step details, check out this thorough Champorado (Filipino Chocolate Rice Pudding) Recipe – Hungry Huy. Or, if nerding out on origins and twists is your thing, bookmark Champorado – Filipino chocolate rice porridge – Caroline’s Cooking. You can always try an oven-baked dessert later (leche flan is a classic!), but trust me, for true rainy-day happiness, nothing holds a candle to Champorado (Chocolate Rice Porridge) – Kawaling Pinoy.
Ready for your spoon yet?
Champorado
Ingredients
Main Ingredients
- 1 cup sticky rice (glutinous rice) This type of rice is essential for the creamy texture.
- 3 cups water Use to cook the sticky rice.
- 1/2 cup cocoa powder Dissolve in hot water before adding to rice.
- 1-2 tablespoons sugar Adjust based on your sweetness preference.
- 1 cup milk Evaporated milk, regular milk, or coconut milk can be used.
Optional Flavorings
- 1 pinch salt Enhances the cocoa flavor.
- 1 stick cinnamon (optional) For added warmth and flavor.
- 1/4 cup condensed milk (optional) Increases sweetness and creaminess.
Instructions
Preparing the Sticky Rice
- Rinse the sticky rice until the water runs clear to prevent gumminess.
- In a pot, combine rinsed sticky rice and water, bringing it to a gentle simmer.
- Stir occasionally to prevent clumping and cook for 15-20 minutes until rice is tender.
Cooking with Cocoa
- In a separate bowl, dissolve cocoa powder in a bit of hot water.
- Pour the dissolved cocoa into the pot of almost-cooked rice and stir well.
- Add a pinch of salt for flavor enhancement and stir continuously until well combined.
Sweetening and Serving
- Add sugar gradually, stirring and taste-testing until desired sweetness is reached.
- Serve hot, pouring milk over the top before enjoying.
- Optionally add toppings such as sliced bananas or a sprinkle of sea salt.
