Champorado Recipe from Philippines with Rice, Cocoa, and Milk


Champorado Recipe from Philippines with Rice, Cocoa, and Milk
Region / culture: Philippines | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4



Champorado is a traditional Filipino dish that is often enjoyed as a sweet breakfast or snack. This chocolate rice porridge is a comforting and indulgent treat that is perfect for satisfying your sweet tooth.


Champorado has been a popular dish in the Philippines for centuries. It is believed to have been inspired by the Mexican dish champurrado, which is a similar chocolate-based porridge. The Filipino version of champorado typically uses glutinous rice, cocoa powder, sugar, and sometimes vanilla extract for added flavor.


How to prepare

  1. Wash the rice and drain it.
  2. Cook the rice in a moderate-sized saucepan with water, stirring constantly.
  3. When the rice is ready, add the cocoa, sugar, and vanilla.
  4. Serve the rice in bowls with fresh swirls of sweet condensed milk on top.


  • Add a pinch of salt to enhance the chocolate flavor.
  • Use coconut milk instead of water for a richer taste.
  • Top your champorado with sliced bananas or strawberries for a fruity twist.

Cooking Tips & Tricks

Be sure to stir the rice constantly while cooking to prevent it from sticking to the bottom of the pan.

- Adjust the amount of sugar to suit your taste preferences.

- For a richer flavor, you can use whole milk or coconut milk instead of water.

- Top your champorado with a dollop of whipped cream or a sprinkle of cinnamon for an extra special touch.

Serving Suggestions

Champorado is best enjoyed hot and topped with a swirl of evaporated milk. You can also add a sprinkle of cinnamon or a dollop of whipped cream for extra flavor.

Cooking Techniques

Be sure to stir the rice constantly while cooking to prevent it from sticking.

- Cook the rice on low heat to ensure it cooks evenly and absorbs the flavors of the cocoa and sugar.

Ingredient Substitutions

Use regular rice instead of glutinous rice if you prefer a less sticky texture.

- Substitute honey or maple syrup for sugar for a healthier alternative.

- Use almond or soy milk for a dairy-free option.

Make Ahead Tips

Champorado can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve champorado in individual bowls topped with a swirl of evaporated milk and a sprinkle of cocoa powder for a beautiful presentation. You can also garnish with fresh berries or a dusting of powdered sugar.

Pairing Recommendations

Champorado pairs well with savory dishes such as fried fish or grilled meats. It can also be enjoyed on its own as a sweet and satisfying treat.

Storage and Reheating Instructions

Store any leftover champorado in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk or water to loosen the consistency if needed.

Nutrition Information

Calories per serving

A serving of champorado typically contains around 250-300 calories, depending on the portion size and any additional toppings used.


Champorado is a carbohydrate-rich dish due to the glutinous rice and sugar used in the recipe. Carbohydrates provide the body with energy and are an important part of a balanced diet.


The fats in champorado come primarily from the cocoa powder and any milk or cream used as toppings. While fats are high in calories, they are also essential for overall health and provide the body with energy.


Champorado is not a significant source of protein, as the main ingredients are rice and cocoa powder. To increase the protein content, you can add nuts or seeds as a topping.

Vitamins and minerals

Champorado contains some essential vitamins and minerals, such as iron from the cocoa powder and calcium from the milk. However, it is not a significant source of these nutrients and should be enjoyed in moderation as part of a balanced diet.


Champorado may contain allergens such as gluten from the rice and dairy from the milk or cream used as toppings. Be sure to check for any allergens before consuming this dish.


Champorado is a delicious and indulgent dish that is high in carbohydrates and fats. While it may not be the most nutritious option, it can be enjoyed in moderation as a special treat.


Champorado is a delicious and comforting Filipino dish that is perfect for satisfying your sweet cravings. With its rich chocolate flavor and creamy texture, it is sure to become a favorite in your household. Enjoy this indulgent treat for breakfast, snack, or dessert!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Champorado. It was a cold winter day, and my mother was busy in the kitchen, stirring a pot of what looked like a thick, chocolatey porridge. The aroma of cocoa and rice filled the air, making my mouth water in anticipation.

I watched in awe as my mother carefully added sugar and milk to the pot, transforming the dark mixture into a rich, velvety dessert. She explained to me that Champorado was a traditional Filipino dish, made with glutinous rice and cocoa powder. It was often served for breakfast or as a sweet snack, especially on rainy days.

As a young girl, I was fascinated by the way my mother effortlessly combined simple ingredients to create such a delicious treat. I begged her to teach me how to make Champorado, and she happily obliged. She showed me how to cook the rice until it was soft and sticky, and how to mix in the cocoa powder and sugar to create the perfect balance of sweetness and richness.

I practiced making Champorado every chance I got, experimenting with different ratios of rice, cocoa, and sugar to find the perfect combination. I would serve it to my siblings and friends, who would eagerly devour every spoonful and beg for more. I felt a sense of pride knowing that I could recreate a traditional recipe that had been passed down through generations.

Over the years, I continued to perfect my recipe for Champorado, adding my own twist by using dark chocolate instead of cocoa powder for a richer flavor. I would often make a big pot of Champorado for family gatherings and special occasions, where it would always be met with rave reviews.

As I grew older, I realized that cooking was not just a skill, but a way to connect with my heritage and preserve the traditions of my ancestors. I began collecting recipes from family members and friends, documenting their stories and techniques for creating dishes that had been cherished for generations.

One of my most treasured recipes was for Champorado, a dish that had brought me so much joy and comfort over the years. I had learned to make it not just from my mother, but from aunts, cousins, and even neighbors who had their own unique twist on the classic recipe.

I loved the way that food could bring people together, bridging the gap between generations and cultures. Whenever I made Champorado, I would think of all the people who had taught me how to make it, and I would feel a sense of gratitude for the connections that had been forged through a shared love of cooking.

Now, as I sit in my kitchen, stirring a pot of Champorado for my grandchildren, I can't help but smile as I think about the journey that led me to this moment. I am grateful for all the people who have shared their recipes and stories with me, and I hope that one day, my grandchildren will carry on the tradition of making Champorado with the same love and care that I have put into it.

As I serve the steaming bowls of Champorado to my family, I see the same sense of wonder in their eyes that I once felt when I first learned to make this dish. And I know that the recipe for Champorado will continue to be passed down through the generations, bringing joy and comfort to all who taste it.


| Chocolate Pudding Recipes | Cocoa Recipes | Filipino Desserts | Filipino Recipes | Filipino Snacks | Glutinous Rice Recipes | Rice Pudding Recipes | Vanilla Extract Recipes |

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