Champorado (Filipino Chocolate Rice Pudding) Recipe


Champorado is a kind of chocolate rice pudding eaten in the Philippines. This is not to be confused with the Mexican champurrado, which is more of a hot chocolate drink.

I had a roommate a while back that was freaking out with excitement when she discovered a pot of this was cooking up in the kitchen. It’s a rare treat around here, I guess!

Champorado is normally eaten for breakfast or just as a snack. Sometimes milk is added, and sometimes it’s topped with condensed milk too. However for this recipe, there’s no milk, and it’s sweetened with sugar.


Add rice and water to the pan on medium to medium-high heat and stir until it starts to expand and absorb water.


Test the rice by eating  a grain every 2 minutes or so after it looks kind of soft. Only when it’s fully cooked to your liking, add the cocoa powder and mix thoroughly.


Add the sugar and mix well.


After the sugar is fully mixed in, serve.


Champorado (Filipino Chocolate Rice Pudding) Recipe

4.5 from 2 votes
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Author: Hungry Huy
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 2


  • 1 cup glutinous rice
  • About 2 1/2 cups water add more if it gets too dry
  • 1/2 cup pure cocoa
  • 1/2 cup sugar


  • In a pan heat rice and water on medium to medium-high heat until fully cooked
  • Add cocoa, then sugar and mix well


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14 thoughts on “Champorado (Filipino Chocolate Rice Pudding) Recipe

  1. Hello;
    I have seen the photo from other site but no recipe and today the Vietnamese cooking has it, thank you. I had eaten this porridge like goodies when I was a child.

  2. Try topping this generously with evaporated milk, or powdered skim milk or powdered coffee creamer. Soooooo good!

  3. Hi,

    I’m new to your site and I am surprised to see not just Vietnamese dishes but Filipino as well. I’m Filipino-Australian married to a Vietnamese-Australian. Anyway, Champorado is normally eaten with “tuyo” (dried fish). Your photos look amazing!

    On a different note, I shall try your Ban Xeo this week. my MIL’s recipe has a sprinkle of beer in it. She says it helps to make it crispy if you can’t sit your batter long enough.

    Thanks for all the resources you’re sharing here.

    1. Hey Mish–Filipino cuisine is great, you’re lucky to have an ‘in’ into sharing both Viet and Filipino cuisine too :). Noted on the tuyo, I had no idea!

      Interesting tip on the beer for banh xeo batter, I haven’t tried that myself. If there’s little drop in quality, it could be worth it for banh xeo emergencies. I’ll have to try this out, but would love to hear your results if you do it first. Perhaps drop a comment on the banh xeo post? Thanks for sharing!

  4. In Hawai’i, Filipino Chocolate Pudding, was usually the pig blood dish they have lol. Just wanted to share.

    But this dessert looks really good!


  5. 4 stars
    Lazy “White Guy” method:
    In your automatic rice cooker:
    1c Sweet Rice
    6c Water
    Run the rice cooker one cycle, stir. If all the water hasn’t been absorbed, let it sit for 20-30 minutes. In the meantime, in a blender,
    1 can evaporated/condensed milk. (not the sweet kind) and about
    6 or 8 chopped Tablea tablets (or 1/2 cup unsweetened cocoa powder)
    1 cup brown sugar. Blend until fairly smooth.
    Add the Chocolate milk mixture to the rice, stir well and re-start the rice cooker. – Add
    1 can coconut milk and stir.
    Come back every 15-20 minutes and stir until the pudding thickens.

    Serve with Evaporated milk or Crema or table cream.

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