Champorado

A classic Filipino chocolate rice porridge made rich with cocoa and glutinous rice, then topped with milk for a creamy, comforting treat perfect for rainy mornings or merienda.

Ingredients Tips:

• Use pure unsweetened cocoa  for a deep chocolate flavor
• Condensed milk adds sweetness and creaminess—adjust amount to taste
• For a traditional twist, pair with tuyo on the side

Cooking Tips:

• Stir frequently to avoid rice sticking to the bottom
• Adjust sugar based on your taste preference
• Simmer gently for smoother, thicker consistency

Champorado

Angela

A classic Filipino chocolate rice porridge made rich withcocoa and glutinous rice, then topped with milk for a creamy, comforting treatperfect for rainy mornings or merienda.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine Filipino, filipino cuisine

Servings 8

Ingredients

  

• 1.5 liters water
• 2 cups glutinous rice
• 1 cup cocoa chopped
• 1 cup brown sugar
• Evaporated milk for topping
• Condensed milk for extra sweetness

Instructions

 

• Bring 1.5 liters water to a boil in a large pot
• Add glutinous rice, stir and cook on medium heat for 10–15 minutes
• Chopped unsweetened cocoa into small, pour into pot while stirring
• Add brown sugar, Simmer and stir regularly to avoid sticking and lumps
• Add evaporated milk, stir well and cook until thick and creamy (about 15–20 minutes)
• Serve hot in bowls topped with evaporated milk and a drizzle of condensed milk

Video

Notes

Cooking Tips
• Stir frequently to avoid rice sticking to the bottom
• Adjust sugar based on your taste preference
• Simmer gently for smoother, thicker consistency

Ingredient Tips
• Use pure unsweetened cocoa  for a deep chocolate flavor
• Condensed milk adds sweetness and creaminess—adjust amount to taste
• For a traditional twist, pair with tuyo on the side

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