Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Champorado
A sweet chocolate rice porridge, traditionally served with salted dried fish (tuyo).
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Boil the Rice: In a medium pot, bring the 5 cups of water to a boil. Add the washed glutinous rice. Lower the heat to a simmer and cook for 15-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
- 2
Melt the Tablea: While the rice is cooking, place the chopped tablea in a small bowl. Add half a cup of hot water from the pot and stir until the cacao discs dissolve into a thick chocolate paste.
- 3
Combine: Once the rice grains are soft and have expanded, pour the dissolved chocolate paste into the pot. Stir well to combine until the porridge turns a rich, dark brown color.
- 4
Thicken and Sweeten: Continue to simmer for another 5-10 minutes until the porridge is thick and creamy. Add the sugar, stirring continuously until fully dissolved.
- 5
Serve: Ladle the hot champorado into bowls. Drizzle generously with evaporated milk. For the ultimate Filipino experience, serve it alongside crispy fried tuyo (salted dried fish) to balance the sweetness.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving275
Calories
3 g
Protein
64 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Champorado is a chocolate rice porridge, glutinous rice cooked with tablea, the rough pure-cacao discs of Philippine chocolate. It is a beloved breakfast and merienda, traditionally served with salty dried fish (tuyo) on the side, a sweet-and-salty pairing that surprises the uninitiated. The dish reflects the Mexican cacao trade that reached the islands through the galleon route.
Listahan note
This version uses real tablea for a deep, slightly bitter chocolate flavor and keeps the porridge loose, finished with a swirl of evaporated milk.
Technique cues
- Use tablea rather than cocoa powder for the authentic, slightly bitter depth.
- Stir often so the glutinous rice does not clump or scorch.
- Serve with a drizzle of milk and salty tuyo for the traditional contrast.
Kitchen flow
- Parallel prep
- Fry the tuyo while the porridge simmers if serving the traditional pairing.
- Make-ahead
- Make ahead; it thickens in the fridge, so loosen with water when reheating.
- Leftover move
- Thin leftover champorado with milk for a quick second breakfast.
- Cleanup rhythm
- Soak the pot promptly, as chocolate rice sticks hard when cooled.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Glutinous rice (malagkit)
Base
Purpose: Breaks down into the thick, comforting porridge.
Handling: Rinse and cook with ample water, stirring as it thickens.
Adaptation: Mix with regular rice for a looser texture.
Tablea (cacao discs)
Chocolate base
Purpose: Provides the deep, authentic bittersweet chocolate flavor.
Handling: Chop and dissolve fully into the simmering rice.
Adaptation: Good unsweetened cocoa plus a little extra sugar approximates it.
Sugar
Sweetener
Purpose: Balances the bitterness of the cacao.
Handling: Add to taste as the porridge thickens.
Adaptation: Use brown sugar for a deeper note.
Evaporated milk
Finishing drizzle
Purpose: Adds creaminess and tempers the chocolate.
Handling: Swirl over each bowl just before serving.
Adaptation: Coconut milk makes a dairy-free finish.
Technique notes
- Stir frequently near the end so the bottom does not catch.
- Do not skip the milk drizzle; it balances the bitter cacao.
- Adjust thickness with hot water at serving, as the porridge tightens off heat.
Ingredient swaps
- Dairy-free direction
- Finish with coconut milk instead of evaporated milk.
- Seafood-free direction
- Skip the tuyo and serve plain or with milk.
- Lower-sugar direction
- Lean into the tablea bitterness and add less sugar.
Serve alongside
- Fried tuyo (dried fish)
- Pandesal
- Toasted coconut
- Banana
- Hot coffee
- Cold milk
- Salabat (ginger tea)
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days; it thickens considerably when chilled.
- Reheat with added milk or water to return it to a pourable porridge.
- Freeze up to 1 month; thaw and loosen with liquid.
Equipment
- Heavy pot
- Wooden spoon
- Ladle
- Small pan for tuyo
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