Filipino
Champorado
Champorado is a Filipino chocolate rice porridge made with malagkit and tablea, cooked until thick, glossy, and deeply cocoa-rich. It is served warm with a swirl of evaporated milk and, traditionally, salty tuyo on the side.
Watch it madeThe Plant Slant · 1:02
Ingredients
- Glutinous rice, rinsed1/2 cup
- Water2 1/2 cups
- Tablea de cacao2 pieces
- Brown sugar3 tbsp
- Salt1 pinch
- Evaporated milk1/4 cup
- Fried tuyo, for serving2 small pieces
Method
- Rinse the glutinous rice briefly until the water is cloudy but not completely clear, then drain.
- Bring the water to a boil in a small heavy pot over medium-high heat.
- Add the rinsed glutinous rice and stir well so the grains do not stick to the bottom.
- Lower the heat to medium-low and simmer for 15 to 18 minutes, stirring often, until the rice grains swell and begin to split.
- Add the tablea and stir until fully melted into the porridge.
- Stir in the brown sugar and salt, then continue cooking for 7 to 10 minutes until the champorado is thick, glossy, and creamy.
- Add a splash of water if it becomes too thick before the rice is tender.
- Ladle into bowls and drizzle with evaporated milk.
- Serve warm with fried tuyo on the side, if using.
Common questions
Can I substitute regular rice if I don’t have glutinous rice for champorado?
Yes, but the texture will be looser and less creamy. Regular short-grain rice is the closest substitute. Long-grain rice works in a pinch, but it won’t thicken as well or give the traditional sticky porridge texture.
How long should I cook champorado so the rice is tender but not mushy?
Simmer the rice about 15 to 18 minutes first, then add the tablea and cook another 7 to 10 minutes. The champorado is ready when the grains are swollen, slightly split, and the porridge looks glossy and thick.
What are the most common mistakes when making champorado?
Not stirring enough, adding too little water, and cooking on too high heat are the biggest issues. Champorado can scorch fast. Also, don’t add the sugar too early if the rice is still hard, or the porridge may thicken unevenly.
How do I store leftover champorado and reheat it without ruining the texture?
Cool it quickly, then refrigerate in a covered container for up to 3 days. It will thicken a lot, so reheat gently with a splash of water or milk, stirring often until it returns to a spoonable consistency.
What is the best way to serve champorado, and can I skip the tuyo?
Serve it warm with evaporated milk drizzled on top for creaminess. Fried tuyo is traditional and adds a salty contrast, but you can omit it if you prefer sweet-only champorado or serve it with another salty side.