Name: Creamy Cocoa Rice Porridge (Champorado) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Filipino
Ingredients: 1/2 cup cocoa powder; 4 cups water; 1 cup glutinous/sticky rice; 1/2 cup sugar (add more if needed); 12 fluid ounces (1 can) evaporated milk

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Introduction

Champorado is a comforting Filipino chocolate rice porridge that’s perfect for breakfast or a cozy snack. Made with glutinous rice and rich cocoa, it’s both sweet and satisfying, topped with creamy evaporated milk for added indulgence.

The image shows a white bowl filled with thick, dark brown hot chocolate pudding that has visible small lumps of chocolate or beans throughout. On top, there is a swirl of white cream that forms a loose spiral pattern across the surface, contrasting with the rich brown pudding. The bowl is placed on a white marbled surface with a silver spoon to the side near the bottom right corner. Purple flowers and green leaves are visible in the background, adding a fresh touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cocoa powder
4 cups water

1 cup glutinous (sticky) rice
1/2 cup sugar (add more if needed)

12 fluid ounces (1 can) evaporated milk

Instructions

Step 1: In a pot over high heat, bring 3 cups of water to a boil. Add the glutinous rice and cook for 5 minutes, stirring occasionally.

Step 2: Dissolve the cocoa powder in 1 cup of warm water, making sure there are no lumps. Pour this cocoa mixture into the pot with the rice.
Step 3: Continue cooking over medium-low heat until the mixture thickens. Stir occasionally to prevent the rice from sticking to the pot. Add sugar and adjust sweetness to taste. If the mixture becomes too thick before the rice is fully cooked, add a little more water.
Step 4: Remove from heat once the rice is tender and the desired consistency is reached. Remember that the rice will absorb more liquid as it cools.

Step 5: Serve hot in bowls and drizzle with evaporated milk on top for a creamy finish.

Tips & Variations

For a richer flavor, try using chocolate or hot cocoa mix instead of plain cocoa powder.
Add a pinch of salt to balance the sweetness.

Use coconut milk instead of evaporated milk for a dairy-free version with a tropical twist.
Top with toasted coconut flakes or crushed peanuts for extra texture.

Storage

Store leftover champorado in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or milk to restore the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of glutinous rice?

While regular rice can be used, glutinous rice gives champorado its signature sticky and thick texture. Using regular rice will result in a thinner porridge.

Is it possible to make champorado vegan?

Yes, simply substitute evaporated milk with coconut milk or another plant-based milk to keep it creamy without dairy.