Champorado (Chocolate Rice Porridge)
Champorado is a beloved Filipino breakfast porridge made by simmering glutinous rice (malagkit) in water until thick, then stirring in pure cacao tablets or cocoa powder and sugar until the whole pot turns deep, glossy brown. It’s typically ladled into bowls and topped with a splash of evaporated milk, and served alongside tuyo (dried salted fish) for a beloved sweet-and-salty combination. Comforting and quick to make, champorado is a rainy-day and merienda favorite across the Philippines.
Watch It Made
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Instructions
- Rinse the glutinous rice and place it in a heavy-bottomed pot with the water.
- Bring to a boil, then lower the heat and simmer, stirring frequently to prevent sticking, for about 15-18 minutes until the rice is soft and the mixture thickens.
- Break the tsokolate tablets into the pot and stir until fully melted and incorporated.
- Add the sugar and salt, stirring well, and continue simmering for another 5-8 minutes until thick and glossy, adding a splash more water if it gets too thick.
- Taste and adjust sweetness as needed.
- Ladle into bowls, drizzle with evaporated milk, and serve hot with fried tuyo on the side.
Cook's Tip
Stir constantly once the rice starts to thicken — glutinous rice scorches easily on the bottom of the pot, and a burnt layer will turn the whole batch bitter no matter how much chocolate you add.