Champorado (chocolate Rice Porridge) Recipe

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Champorado (Chocolate Rice Porridge)

Mikekey *


This is traditionally served for breakfast, but could be a dessert also.

☆☆☆☆☆ 0 votes
10 Min
30 Min
Stove Top


1 c
glutinous rice (sticky rice), rinsed and drained
1 1/2 c
evaporated milk (or 2% milk)
3/4 c
coconut milk, unsweetened
3/4 c
1/4 c
unsweetened cocoa powder
1/4 c
sweetened condensed milk, for drizzling (optional)


1In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer.
2Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook.
3When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached.
4Add the sugar and mix it in.
5Serve warm in bowls, with a drizzle of condensed milk in a swirl on top.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Rice/Grains
Regional Style: Filipino