By: Andrew Arcangel | Last Updated: August 8, 2026
Desserts & Drinks · Rainy Day ComfortChamporado
Sticky glutinous rice simmered in cocoa until thick, dark, and glossy, then finished with a pour of cold evaporated milk. One of the most-loved Filipino breakfasts — best eaten with a piece of salty tuyo on the side.
Champorado's whole identity is built on a contrast: glutinous rice cooked into a thick, chocolatey porridge, sweet enough to be dessert-for-breakfast, then eaten alongside something intensely salty. That sweet-salty pairing with dried fish is what separates champorado from a plain chocolate rice pudding and makes it distinctly Filipino.
What makes champorado different
Where most rice porridges lean savory, champorado goes the other way — cocoa or tablea (pure roasted cacao tablets) gets stirred directly into the simmering rice until the whole pot turns dark and glossy. The glutinous rice is what gives it a thick, sticky, almost pudding-like body instead of the looser texture of a savory congee like arroz caldo.
Ingredients
- 1 cup glutinous (malagkit) rice
- 3 1/2 cups water, plus more as needed
- 1/3 cup unsweetened cocoa powder, or 3 tablea, chopped
- 1/2 cup sugar, adjusted to taste
- 1/4 tsp salt
- Evaporated milk, for serving
- Tuyo (dried salted fish) or extra sugar, for serving
No malagkit on hand? A mix of half glutinous, half regular rice still thickens up reasonably well in a pinch.
Nutrition estimated per serving
- 320Calories
- 6gProtein
- 4gFat
- 66gCarbs
- 24gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Start the rice. Rinse the glutinous rice once, then combine with water in a heavy-bottomed pot and bring to a boil.
- Simmer. Lower the heat and simmer uncovered, stirring often so it doesn't stick, until the rice softens and the porridge thickens, about 20 minutes.
- Add the chocolate. Stir in the cocoa powder or chopped tablea until fully dissolved and the porridge turns deep brown.
- Sweeten. Add sugar and salt, tasting and adjusting sweetness to your liking.
- Finish the texture. Simmer a few minutes more, splashing in water if it thickens too much, until glossy and easily spoonable.
- Serve. Ladle into bowls and pour cold evaporated milk over the top just before eating, with tuyo alongside if you like.
Tips & variations
- Tablea over cocoa powder: pure cacao tablets give a deeper, slightly bitter chocolate flavor that's closer to how champorado is made in the provinces.
- Peanut butter swirl: some households stir in a spoonful of peanut butter along with the cocoa for a nuttier, richer pot.
- Skip the fish: if tuyo isn't available, a lightly salted fried egg or simply more sugar both work as an easy stand-in.
Frequently asked questions
Why is champorado eaten with dried fish?
The saltiness of tuyo (dried salted fish) is meant to contrast with the porridge's sweetness — a classic Filipino sweet-and-salty pairing, much like pancakes with bacon.
Can I use regular rice instead of glutinous rice?
You can, but the texture won't be the same — glutinous (malagkit) rice is what gives champorado its signature sticky, thick consistency. Regular rice will cook up looser and less chewy.
What's the difference between cocoa powder and tablea?
Tablea are pure roasted, ground cacao pressed into tablets, with a deeper, slightly bitter, less sweet flavor than processed cocoa powder. Either works, but tablea gives a more traditional, robust chocolate taste.
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