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Filipino Chocolate Rice Porridge (Champorado)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Filipino Champorado

Filipino Champorado

Filipino Chocolate Rice Breakfast

Do not confuse this with Mexican champurrado, which is a thick, warm chocolate drink made with masa, or with corn flour.

Champorado, in contrast, is a common Filipino breakfast made of glutinous rice, sugar, and chocolate. Like American breakfast cereals, it's normally mixed with milk (usually evaporated milk). It's traditionally eaten with dried fish, but it can also be eaten by itself. The concept may seem a bit strange to Westerners, so this dish is usually an acquired taste for non-Filipinos. But if you're willing to try something new or different, this dish is quite easy to make.

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Cook Time

Prep timeCook timeReady inYields

5 min

30 min

35 min

4-6 servings


  • 1 cup glutinous or sticky rice, available at Asian stores
  • 4 cups water
  • 1/2 cup cocoa powder
  • 1/2 cup white granulated sugar
  • 1/2 cup evaporated milk


  1. Bring water to a boil in a pot over medium-high heat.
  2. Add the rice and lower the heat to medium, stirring occasionally to prevent the rice from sticking to the bottom of the pan, for about 10 minutes.
  3. Dissolve the cocoa powder and sugar in a little water and pour it into the pot of rice.
  4. Continue to stir and cook until the rice expands and is soft, about 10 more minutes.
  5. Add more water while cooking if a thinner champorado is desired.
  6. Place in a bowl and pour evaporated milk on the champorado before serving.


  • Sugar: Instead of white sugar, you can use brown sugar or a sugar substitute.
  • Chocolate: Instead of cocoa powder, try using baking chocolate or chips.
  • Milk: Rather than evaporated milk, you can use fresh milk or condensed milk.

Glutinous Sticky Rice

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