Make Ahead

Chocolate Champorado (Filipino Rice Porridge with Dark Chocolate)

July  7, 2021
4 Ratings
Photo by Bobbi Lin
  • Serves 6
Author Notes

The onset of the chilly weather and the disastrous typhoon in the Philippines reminded me of Champorado, a rice porridge with dark chocolate, served hot during heavy rainy days for breakfast or sometimes as snack in Manila.

Champorado is made of glutinous rice or what is popularly available here in the U.S. as sushi rice. Before turning off the heat, the melted dark chocolate and sugar are added. The traditional recipe uses a dark chocolate tablet (about the size of a dollar coin and 1/2-inch in thickness) imported from Mexico brought in by the traders. Today, dark chocolate tablets are made locally in the Philippines.

Serve the Champorado hot with condensed milk and a side dish of Fried
Dried Garlic Anchovies. —

Test Kitchen Notes

I made this dish using sushi rice, per the recipe, which turned out to have great texture for this dish. I would not have thought to pair dark chocolate with rice like this. The porridge had great chocolate flavor. It ended up reminding me of a delicious, deeply chocolatety rice pudding. We will definitely make this again—I would use unsweetened cocoa powder and add the condensed milk sparingly to make sure the porridge doesn’t get too sweet. When serving, it could be paired with something to lighten this sweetness. I enjoyed it with fresh raspberries. —Kirsten H

What You'll Need
  • 1 cup double Dutch dark cocoa powder or 8 ounces bittersweet chocolate
  • 1-1/2 cups sweet rice or sushi rice
  • 3 1/2 cups water
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • Condensed milk, for serving
  1. If using bittersweet chocolate chips, melt in a double boiler or heat-proof bowl over 2 cups of boiling water, making sure the bowl doesn't touch the water. Set aside.
  2. Wash rice in a fine strainer until water runs clear.
  3. Transfer to a saucepan and add water. Let it boil on medium heat. Lower heat to medium low and let it simmer for 15 minutes and stir once in a while.
  4. Add the cocoa powder or melted chocolate, sugar, and mix to incorporate with rice. Let it simmer for additional 3 to 5 minutes until mixture is thick.
  5. Turn off heat and place in individual bowls.
  6. Add condensed milk, to taste.
  7. DRIED FRIED GARLIC ANCHOVIES (Dilis; get @ Filipino or Korean stores): In a hot skillet with 1 Tbsp oil, combine 1 cup of dried anchovies and 1 tsp garlic powder. Stir-fry for 5 minutes over medium heat. Transfer to a small bowl or breakfast plate.

See what other Food52ers are saying.

  • j7n
  • Michelle Caunca
    Michelle Caunca
  • Peggy Eary
    Peggy Eary

4 Reviews

j7n July 7, 2021
I tried rice with milk and cocoa in an experimental proportion. It has a familiar taste of cocoa drink. The meal turned out thick and I had it with more fresh milk. The amount of cocoa powder indicated and the dark color in the photos seems excessive to me. The porridge would be bitter or call for unhealthy amount of sugar.

In my experience, the kind of rice is not important for porridge where the grains are expected to stick to each other in a mass. 25 minutes and the cheapest long grain rice without washing will do that in a proportion 1:3.5 by volume.

I'm surprised to see dried fish mentioned. At first I thought it was a bug.
Michelle C. December 24, 2016
Thank you for posting this! I am unable to be with my family this Christmas, but I found this recipe and was inspired to make it :)
Peggy E. December 16, 2016
I grew up eating Champorado and I now cook it for my kids. I prefer sweetening it with sugar during the cooking process and using evaporated milk instead of condensed milk when serving. We also eat this with a side of salted fish. Sounds weird, but it pairs really well 😀 December 24, 2016
We eat it with the most dislike fish in the US, crispy dilis (anchovies)!