Try Champorado for breakfast. A Filipino sweet porridge made from cocoa and glutinous rice served with evaporated milk.
Champorado is a popular breakfast among Filipinos. If this rich chocolatey rice porridge or pudding does not get you up and about in the morning, I don't know what else will. You can also serve it as an afternoon snack for an energy boost.
Usually, in the Philippines, Champorado is eaten along with fried Tuyo, that is dried salted fish. I was not able to appreciate or even comprehend this weird combination while I was a kid. But later on, I actually learn to like it (a lot). It is like eating salted chocolate! The dried salted fish is usually shredded into bits and added on top of the Champorado and it gives a wonderful contrast to the sweetness of Champorado. 
There is a certain way I enjoy my Champorado. I like it really milky so I add a lot of evaporated milk on top....but...I do not mix them together like others normally do. Carefully, I would try to scoop the Champorado and some milk with a spoon and I do it carefully so they would not mix. This is the way I do it since I was a kid..as long as I can remember eating Champorado, this is the only way I would enjoy it. My Mama thought it was weird and sometimes get into a fight with my siblings because I end up using almost all of the evaporated milk. It is because I like the distinct taste of both milk and chocolate separately but at the same time. Ok, maybe still weird, but not for me. Do you a certain but weird way of enjoying your favorite food too?
Printable Recipe
Champorado
Ingredients
- ½ cup cocoa powder
- 4 cups water
- 1 cup glutinous/sticky rice
- ½ cup sugar - add more if needed
- 12 fluid ounces (1can) evaporated milk
Instructions
- In a pot over high heat, bring 3 cups of water to boil. Add the glutinous rice and let it cook for 5 minutes, stirring from time to time.
- Dissolve cocoa powder in 1 cup warm water. Make sure all lumps are gone. Pour cocoa mixture into the pot of rice and continue cooking until it gets thicker. Turn heat to medium-low. Add the sugar and stir occasionally to prevent rice from sticking at the bottom of the pot. Add more water if it gets too thick and the rice is not yet done.
- Remove from heat once the glutinous rice is done and the desired consistency is achieved. Note, however, that the glutinous rice will continue to expand and absorb the liquid even after cooking.
- Serve Champorado in a bowl and add some evaporated milk on top.
Nutrition
Alexander Maligalig says
Thanks for sharing! God bless you 🙏🏻
Alexander Maligalig says
This is my favorite! Thanks for sharing. God bless you. 😘
C. De Jesus says
This is our go-to recipe. Just like how my mom used to make it. I reduce the sugar by just a little bit as I don’t like anything too sweet. So easy and delish!
Bebs says
I am delighted to know that you like our champorado recipe, C. Thanks for the 5 stars.
Malou Montano Tambunan says
I tried this recipe and it was a hit with my daughter whose taste for food is very Indonesian (as in spicy). I added more water though because it was too thick to my liking. Thanks for sharing it.
Bebs says
Hi Malou, glad your daughter like it. I also add water some time after cooking as rice continue to absorb the liquids and makes it thicker.
Rowena says
I've cooked this recipe for breakfast and it was so good especially paired with dried fish, thanks for sharing it.
Joyce says
Thanks for sharing. It is exactly how I want my champorado to be.😀
X says
Ha! Ha! I also must eat my champorado as you do. It also needs to be evaporated milk, no other kind. I’ll be introducing this to my son soon. Thanks for the recipe.
Bebs says
Wow, another proof I am not weird at all, LOL! I hope your son will love it! 😘
Carolina says
I love you cooking 🥰
Bebs says
Thanks, Carolina.
Carol P. Rivera says
I really enjoyed ur recipe! Thank you!
Bebs says
Thanks for your short but sweet comment, Carol.
Victoria says
Funny comment about how you love to eat it. I do the same with oatmeal. I like it cold and pour milk and maple syrup without stirring! Glad to hear I’m not the only one who it’s this way. Lol
Bebs says
LOL! Another comment that makes me feel all normal! Thanks, Victoria for sharing that!
Madie says
I'll do you one weirder...
I like my champorado with CoffeeMate powder coffee creamer.
I'm super OCD about how it all goes together, and this is the way I've eaten it since I I was a kid:
Put a layer of coffeemate powder on top, spread out in an even layer on the entire surface (my family members also complained about how much coffeemate I used haha).
Then "himay" the tuyo and sprinkle all over... so every bite had champorado, coffeemate & tuyo... xD
Bebs says
Wow! And I thought it was weird, the way I eat my champorado...it is s nice though, to learn that it is kind of normal. Thanks so much, Madie, for sharing this! It made me feel a lot better, lol! But seriously thanks for your nice comment. Might even try it your way and see why you like it so much...
Marilou says
That's how I like eating my champorado too! Lots of milk on top and no mixing, so food!
Bebs says
Hi Marilou, nice to share this quirkiness with you!
Tweety says
This is good! I used only 3 cups of water though as I like my champorado thick. yummh and it hit the spot for breakfast this morning!
Bebs says
Hi Tweety, I like my champorado really thick too! ☺️ The amount of water sometimes depends on the sticky rice. Old rice tends to soak up more than the new one. ????
Ashika | Gardening Foodie says
WOW, this looks like a really delicious breakfast. I sometimes cook the rice with just sugar and milk, but never have tried it with cocoa. I am sure that it takes it on a whole new level of deliciousness. I cannot wait to try it.????
Bebs says
I know the rice, milk and sugar too. They call it Milchreis here in Germany, I guess this is our Filipino version. ????