Champorado (chocolate rice porridge) on a rainy day

One of the most popular Filipino breakfast fare is the Champorado (chocolate rice porridge) but it can also be a comfort food during rainy days. The original champorado recipe is made with soft-boiled rice and flavored with Tableas de Cacao which are bitter-sweet chocolate tablets made of freshly roasted chocolate mixed with milk and sugar. Champorado is usually served with a side dish of fried or smoked seasoned meats. I prefer to eat it with danggit (dried fish from Cebu). Childhood memories of eating champorado involved pouring evaporated milk in circles over the bowl of champorado. Just thinking of it makes me feel so warm. I found out about Antonio Pueo‘s Double Chocolate champorado mix and it taste just as the original recipe. The “made with real Spanish chocolate” is very true. It’s quite handy to have this champorado mix around during the rainy days.


If you want to make your own champorado, here is my recipe:

4 to 5 pieces of unsweetened Tablea boiled in 1/2 cup water (melted)
1 cup rice
2 1/2 cups water
1/2 cup brown sugar


1. Cook rice in a saucepan with water.

2. Stir constantly.

3. When rice is a bit transparent , add the melted tablea and sugar.

4. Cook until rice is tender. Adjust sugar to taste. If rice mixture is too dry, add a little more water. I prefer my champorado to be a bit soupy.

5. Serve in a bowl and place swirls of evaporated milk on top.

I love eating champorado with dried fish or tuyo. What would you add to your champorado?

19 thoughts on “Champorado (chocolate rice porridge) on a rainy day

  1. Allan

    i love eating this for breakfast im eating eat today.. lol yummy..

  2. Susie

    I made this recipe for my kids this morning and they loved it.. just eating it takes me back as a kids in the philippines.. thanks

  3. Dunno

    I want it but, Where do you get the chocolate tablets?

  4. Dunno

    Where do you get the chocolate tabs?

  5. alen

    i love antonio pueo! i always buy their products during trade fairs in our city. it sad to know that their products are available only in cash&carry and others supermarkets within makati area and i’m from valenzuela…:(

  6. lai

    I will definitely try your recipe. Thanks for sharing!
    .-= lai´s last blog ..Vietnamese with Grilled Pork =-.

  7. marie

    what a nice recipe…i’ll try yours next time i jus ate it this morning my mom was teaching me. i’m from LA so there’s alot of chocolate tabs you can get here. for my mom its nothing like freshly made from back home. since my mom didnt have any our alternative for the chocolate is hershy’s unsweetend cooking chocolate. works jus the same about 4tbsp.

  8. Gian Karlo

    Thank you for the recipe!

    I really really like it! So easy and detailed.

  9. rage maegan

    how many servings is this recipe ?

  10. frank

    my fave pinoy food! (even tough im a dentist)
    .-= frank´s last blog ..Dentists in Riverside – Dental Surgery Cases =-.

  11. Ivy

    I love Champorado. Best as breakfast or merienda! If you can’t find chocolate tablets you can also use the chocolate powder used for baking.

  12. levi

    love this with tuyo-of course!
    .-= levi´s last blog ..Frozen Shoulder Causes =-.

  13. Er

    It’s not chocolate tablets.
    What he/she means is a brand of chocolate powder (Tablia).
    Just an ordinary cocoa powder will do.

  14. Denise from Oz

    I love champorado with cubes of cheddar cheese in it, it may sound weird but its what my mum used to give us, the cheese slowly melts in the porridge. Don’t knock it till you try it 🙂

  15. Nonoy

    This is perfect with dried fish or buwad, in Cebuano. Thank you for sharing the ingredients. I’ll try this at home. Cheers!:-)

  16. avvy

    my mom cooks champorado with coconut milk. it also tastes great! 🙂

  17. Joshua

    i like champorado so much,thanks for the recipe my father will try it later ^^

  18. Meryll

    My friend cooks champorado with a toppings of banana

  19. Maejie

    My grandma always sends me cocoa tableya that she made herself in Cebu. I have used it with the puto maya and will definitely make the champorado today. Thank you for the recipe.

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