Warm, chocolatey, and a little nostalgic—champorado is the kind of breakfast that makes a chilly morning feel softer. This Filipino classic blends sticky rice and cocoa into a creamy bowl of comfort that’s simple to make and easy to love. It’s rich without being heavy, sweet but not cloying, and incredibly satisfying.
Whether you grew up with it or you’re trying it for the first time, this version brings all the cozy vibes with pantry-friendly ingredients and a few small upgrades.
Why This Recipe Works
This recipe leans on glutinous rice (also called sticky or sweet rice) to create a naturally creamy texture without lots of added dairy. Using cocoa powder plus chopped dark chocolate gives you deep flavor and a silky finish. A bit of salt sharpens the chocolate and balances the sweetness, while a swirl of evaporated milk or coconut milk adds that familiar champorado comfort.
Best of all, the method is straightforward—no tempering, no fuss—just a gentle simmer and stir until it’s thick and luscious.
What You’ll Need
- Glutinous rice (sweet rice) – 1 cup, rinsed (for creaminess and chew)
- Water – 4 cups (you can swap half with milk for extra richness)
- Unsweetened cocoa powder – 3 tablespoons (for base chocolate flavor)
- Dark chocolate – 2 ounces, chopped (optional but highly recommended for depth)
- Sugar – 1/3 to 1/2 cup, to taste (traditionally white sugar; brown sugar adds caramel notes)
- Salt – a pinch (to round out the sweetness)
- Evaporated milk – for drizzling (or coconut milk for a dairy-free option)
- Optional add-ins – vanilla extract, cinnamon, a small knob of butter, or a shot of espresso for mocha vibes
- Traditional salty pairing – dried salted fish (tuyo), if you want the classic sweet-salty contrast
Step-by-Step Instructions
- Rinse the rice. Place the glutinous rice in a bowl and rinse under cold water until the water runs mostly clear. This keeps the texture creamy, not gluey.
- Start the simmer. In a medium pot, add the rinsed rice and 4 cups of water. Bring to a gentle boil over medium heat, then reduce to a simmer.
Stir occasionally to prevent sticking.
- Make the chocolate base. In a small bowl, whisk the cocoa powder with a few tablespoons of hot water from the pot to form a smooth paste. This helps you avoid lumps.
- Combine and cook. Stir the cocoa paste into the pot. Keep the rice at a gentle simmer, stirring every few minutes.
Cook for 15–20 minutes, or until the grains are tender and the mixture is thick and porridge-like.
- Sweeten and enrich. Stir in sugar and a pinch of salt. Add the chopped dark chocolate and stir until melted and glossy. If it’s thicker than you like, splash in a bit more hot water or milk.
- Taste and adjust. Check sweetness and salt.
For extra richness, stir in a teaspoon of butter or a splash of evaporated milk. A dash of vanilla adds warmth.
- Serve with a swirl. Ladle into bowls and drizzle with evaporated milk or coconut milk. Enjoy warm, with tuyo on the side if you want the traditional sweet-salty pairing.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Champorado thickens as it sits.
Warm it gently on the stovetop or in the microwave with a splash of water or milk until it loosens to your preferred consistency. Stir well.
- Freeze: Not ideal. The rice can turn grainy after thawing.
If you must, freeze for up to 1 month and reheat with extra liquid and vigorous stirring.
Why This is Good for You
Champorado is comfort food, but it’s not empty. Cocoa brings antioxidants and mood-lifting compounds, while dark chocolate adds minerals like iron and magnesium. Glutinous rice is easy on the stomach and provides steady energy. And if you opt for coconut milk or go light on sugar, you can tailor it to your wellness goals without losing the cozy charm.
What Not to Do
- Don’t skip stirring. Sticky rice can cling to the bottom and scorch. Stir every few minutes.
- Don’t boil aggressively. Hard boiling toughens the rice and can make the mixture seize.
Gentle simmer is best.
- Don’t add all sweetener at once. Start with less sugar and adjust at the end. Chocolate intensity and personal taste vary.
- Don’t use regular long-grain rice. You’ll miss the signature creamy texture. If you must substitute, use short-grain rice and cook longer with more liquid.
- Don’t forget the salt. A tiny pinch makes the chocolate pop and keeps the flavor balanced.
Variations You Can Try
- Tablea Champorado: Use Filipino tablea (pure cacao tablets) instead of cocoa powder and chocolate.
Dissolve in hot water before adding.
- Coconut Dream: Swap half the water with coconut milk. Finish with toasted coconut flakes.
- Mocha Morning: Stir in a shot of espresso or 1 teaspoon instant coffee for a subtle coffee kick.
- Spiced Comfort: Add a pinch of cinnamon or cardamom for warmth, or a tiny dash of chili for a Mexican-chocolate vibe.
- Peanut Butter Swirl: Spoon a teaspoon of peanut butter into each bowl and ripple it through.
- Fruit Finish: Top with sliced bananas, strawberries, or a spoonful of orange marmalade for brightness.
- Vegan-Friendly: Use coconut milk and dark chocolate without dairy. Sweeten with coconut sugar or maple syrup.
- High-Protein Boost: Stir in a scoop of unflavored or chocolate protein powder at the end with extra milk to prevent clumping.
FAQ
Can I use regular rice instead of glutinous rice?
Yes, but expect a different texture.
Use short-grain rice and add more water, cooking longer until creamy. Glutinous rice still gives the best, most luxurious result.
How sweet should champorado be?
It’s up to you. Start with 1/3 cup sugar and adjust at the end.
The type of chocolate you use will change the sweetness level, so taste and tweak.
What’s the best milk to drizzle on top?
Evaporated milk is classic for its silky richness. Coconut milk is fantastic if you prefer dairy-free or love tropical notes. Regular milk or cream also works.
Why add both cocoa powder and dark chocolate?
Cocoa powder gives strong chocolate flavor, while dark chocolate adds body and a velvety finish.
Using both creates a deeper, more satisfying bowl.
Can I make this ahead for busy mornings?
Absolutely. Cook it the night before, store it in the fridge, and reheat with extra liquid. It thickens overnight, so loosen it with milk or water and stir well.
Is champorado only for breakfast?
No rules here.
It’s lovely as a snack or dessert, especially on rainy afternoons. The salty side of tuyo turns it into a balanced meal.
How do I prevent lumps?
Whisk the cocoa with hot water from the pot to make a paste before adding. Stir regularly and keep the heat at a gentle simmer to maintain smoothness.
Can I reduce the sugar?
Yes.
Use less sugar and lean on the dark chocolate for flavor. A pinch more salt and a splash of vanilla can help the chocolate taste fuller without extra sweetness.
In Conclusion
Decadent champorado is the kind of simple pleasure that feels a little luxurious without much effort. With sticky rice, good cocoa, and a creamy swirl on top, you get a bowl that hugs you back.
Keep it classic or riff with add-ins—either way, it’s a cozy chocolate rice delight you’ll want on repeat. Grab a spoon, take a breath, and enjoy the warmth.
Decadent Champorado Your Cozy Chocolate Rice Delight - A Comforting Breakfast Bowl
Ingredients
Instructions
- Rinse the rice. Place the glutinous rice in a bowl and rinse under cold water until the water runs mostly clear. This keeps the texture creamy, not gluey.
- Start the simmer. In a medium pot, add the rinsed rice and 4 cups of water. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir occasionally to prevent sticking.
- Make the chocolate base. In a small bowl, whisk the cocoa powder with a few tablespoons of hot water from the pot to form a smooth paste. This helps you avoid lumps.
- Combine and cook. Stir the cocoa paste into the pot. Keep the rice at a gentle simmer, stirring every few minutes. Cook for 15–20 minutes, or until the grains are tender and the mixture is thick and porridge-like.
- Sweeten and enrich. Stir in sugar and a pinch of salt. Add the chopped dark chocolate and stir until melted and glossy. If it’s thicker than you like, splash in a bit more hot water or milk.
- Taste and adjust. Check sweetness and salt. For extra richness, stir in a teaspoon of butter or a splash of evaporated milk. A dash of vanilla adds warmth.
- Serve with a swirl. Ladle into bowls and drizzle with evaporated milk or coconut milk. Enjoy warm, with tuyo on the side if you want the traditional sweet-salty pairing.
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