This Filipino Chocolate Champorado comes together with just 3 ingredients: glutinous rice, cocoa powder, and sugar. Rich and chocolatey, it's the version I make when I want something warm and simple without a special trip to the store.
It's one of my favorite breakfasts to make for my kids. I soak the rice the night before, then cook it in the morning, so most of the work is already done by the time anyone's awake.
If you want to switch it up, my ube champorado is another version worth trying, or check out more Filipino breakfast ideas.
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Why You'll Love This Recipe
- Only 3 ingredients: Rice, cocoa powder, and sugar, nothing else to shop for.
- Make-ahead friendly: Soak the rice the night before and it's ready to cook by morning.
- Rich and chocolatey: Thick, dark, and warm, no artificial flavor needed.
- Easy to customize: Make it richer, lighter, or turn it into ube champorado.
- Kid-approved: Mild, sweet, and a genuine hit with the whole family.
What is Champorado?
Champorado is a Filipino chocolate rice porridge made with glutinous rice and cocoa powder, warm, thick, and usually finished with a swirl of condensed or evaporated milk right before serving.
It's a breakfast or merienda favorite, especially on rainy days. Many Filipinos pair it with dried salted fish (tuyo), the sweet-savory combination is a classic for a reason.
Ingredients
- Sweet Rice: Also called glutinous or sticky rice, this is what gives champorado its thick, chewy body. Regular rice won't give you the same texture.
- Chocolate Powder: Cocoa powder is the everyday option, or use tablea (Filipino chocolate tablets) for a deeper, more traditional flavor.
- Sugar: Sweetens the dish. Adjust to taste.
Substitutions and Additions
- Cocoa Powder: Swap with tablea for a deeper, more traditional Filipino chocolate flavor.
- Coconut Milk: A swirl adds richness and creaminess.
- Condensed Milk: Drizzle on top for extra sweetness.
- Evaporated Milk: Lightens the dish and adds creaminess without extra sweetness.
- Chocolate Chips: Stir in while warm and let them melt for extra richness.
- Ube Powder: Add a scoop for an ube-flavored champorado variation.
How to Make Chocolate Champorado
- Soak the rice. Soak the sweet rice in water for at least 2 hours, or overnight for the best texture.
- Cook the rice. Rinse and transfer to a pot with 2 cups of water. Simmer over medium heat, stirring occasionally, until tender and most of the water has absorbed, about 10-12 minutes.
- Stir in the chocolate. Add the chocolate powder (or tablea) and stir until fully melted and evenly distributed.
- Add sugar. Stir in sugar to taste, continuing until fully dissolved.
- Final simmer. Let it simmer 5-10 minutes more, stirring occasionally, until it thickens. Keep in mind it'll continue thickening as it cools, so don't wait for it to look fully set on the stove or it'll turn too thick once served.
- Serve. Ladle into bowls while warm.
- Customize. Top with a swirl of evaporated, coconut, or condensed milk. Chocolate chips, nuts, or fresh fruit all work too.
What To Serve With This
Champorado is versatile enough for breakfast, snack, or dessert. Here are the pairings that work best:
- Dried salted fish (tuyo): The classic sweet-savory pairing, salty against the sweet chocolate is the traditional way to eat this.
- Fried or jammy eggs: Adds protein and a savory contrast. Jammy eggs if you want something a little softer than fully fried.
- Longganisa: Garlicky Filipino sausage that plays well against the chocolate.
- Fresh fruit: Strawberries or bananas add a fresh, sweet balance.
- Pandesal or Spanish Bread: Soft rolls you can dip right into the porridge.
- Biko: A sticky rice cake with coconut and brown sugar, different texture, same rice-based comfort.
- Beignet: A more special option than plain bread or donuts.
How to Store Leftovers
Store leftover champorado in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or milk to loosen it back up, it thickens as it sits.
Freezing isn't recommended, the rice texture changes once thawed and won't have the same chewy body it does fresh.
Rose's Tips
- Soak the rice ahead if you can. Even a couple hours helps it cook faster and more evenly, overnight is best if you're making this for a school morning.
- Stir often while it cooks. Glutinous rice sticks to the bottom of the pot easily, frequent stirring keeps it from scorching.
- Mix the cocoa powder with water first. Whisking it with about half a cup of water before adding it to the pot helps it melt in smoothly instead of clumping.
- Taste before you stop adding sugar. Sweetness is easy to adjust as you go, harder to fix once it's fully thickened.
- Don't judge doneness by thickness alone. Champorado keeps thickening as it cools, so pull it off the heat a little looser than you think you want, it'll firm up in the bowl.
- Save the milk for the very end. Evaporated, coconut, or condensed milk swirled in right before serving keeps the topping visually distinct instead of blending into the porridge.
- My daughter's favorite addition: powdered milk. A spoonful stirred in adds creaminess without needing to open a can of evaporated or condensed milk.
Recipe FAQs
While champorado has its roots in Mexico, it has been adapted into a uniquely Filipino dish. The Filipino version uses sticky rice and often incorporates tablea, creating a different texture and flavor from the Mexican variety.
Champorado gets its name from the Spanish word "champurrado," which refers to a thick chocolate drink. Over time, the dish evolved in the Philippines into a chocolate rice porridge.
Champorado is rich and chocolatey, with a creamy texture thanks to the sticky rice. It's sweet but can be balanced with a pinch of salt or paired with savory dishes like dried fish.
It thickens a lot as it cools, so if it looks too loose on the stove, that's normal, don't keep cooking it. If leftovers are too thick, a splash of water or milk when reheating loosens it right back up.
More Filipino Breakfast Ideas
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Filipino Chocolate Champorado
Equipment
- 1 small pot
Ingredients
- ½ cup sweet rice or glutinous rice
- 2 cups water
- ¼ cup Cocoa, Dry Powder, Unsweetened
- ¼ cup sugar
- topppings Heavy cream, Half and Half. Evaporated milk, condensed milk or powdered milk. Basically, any kind of milk!
Instructions
- Soak rice with 2 cups of water for at least 2 hours.
- Rinse ½ cup sweet rice and simmer in 2 cups water until tender.
- Stir in ¼ cup chocolate powder for a rich cocoa flavor.
- Add ¼ cup sugar, adjusting for your preferred sweetness. Stir until dissolved.
- Simmer for 5-10 minutes, stirring. Serve warm in bowls.
- Customize with toppings any milk that you like.
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Notes
- Soaking rice is optional but highly recommended. It may take longer time to cook if you skip this step.
- Stir Frequently: Stir the rice often to prevent it from sticking to the pot and ensure even cooking.
- Melt chocolate: To make sure the chocolate melts evenly, mix the cocoa powder with half a cup of water before adding it to the pot.
- Adjust Sweetness: Taste as you go, adjusting the sugar based on your preference.
- Add Milk Before Serving: If you like your champorado extra creamy, add milk (evaporated, coconut, or condensed) right before serving.
