Champorado (Chocolate Rice Porridge)

It was late afternoon while my husband and I were enjoying our EID holidays at home, when we saw some Facebook post of the rainy weather in the Philippines. And although we are here in UAE which was 42 degree Celsius outside, we just felt like it was also raining outside because of the cool AC breeze. So, I was in the mood to enjoy a warm champorado with tuyo which we usually have every rainy season way back home. My lola used to cook this for us most of the time for merienda.

Champorado is basically rice porridge mixed with chocolate. Some use regular rice but glutinous rice gives thickness that binds the flavor all together.


  • 1 cup glutinous rice - washed
  • 4 cups water
  • 1/3 cup sugar
  • 1/2 cup unsweetened cocoa powder


  1. Cook Rice in a saucepan with water.
  2. Stir constantly.
  3. When rice is cooked and thick in texture add sugar and cocoa powder while stirring.
  4. Let it simmer for additional 3 minutes.
  5. Serve and enjoy! (Best serve with milk on top and tuyo.)

1 comment:

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