Champorado (Filipino Chocolate Rice Pudding) Recipe

Champorado is a delicious 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 bowl

How’s champorado usually eaten?

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.

What is glutinous rice?

Glutinous rice also doesn’t contain any gluten, and is sometimes called sticky rice. You’ll see this rice used in other desserts like Filipino biko, and Vietnamese che bap, or Thai mango sticky rice. Learn more about sticky rice and how to cook it on my post here.

How to make champorado

ingredients for champorado in glass bowls

Add the glutinous rice and water to the pan on medium to medium-high heat and stir until it starts to expand and absorb water. Note this is not the same thing as regular short grain rice.

cooking the glutinous rice in a pan

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.

adding cocoa powder

Add the sugar and mix well.

adding sugar to the pan

After the sugar is fully mixed in, serve.

bowl of cooked Filipino champorado

If you’re looking for more Filipino desserts to try, I also love making biko! This one’s great to share because each batch is super rich and not something I can finish all by myself without having to freeze it.

Champorado Pinterest image
bowl of champorado

Champorado (Filipino Chocolate Rice Pudding) Recipe

4.95 from 18 votes
Champorado is a delicious chocolate rice pudding eaten in the Philippines normally eaten for breakfast or just as a snack. Sometimes milk is added, and sometimes it’s topped with condensed milk too!
BY: Huy Vu
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes


  • 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
Nutrition Facts
Champorado (Filipino Chocolate Rice Pudding) Recipe
Serving Size
0 g
Amount per Serving
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Filipino
Keyword: champorado, chocolate rice pudding
Did you cook this recipe?Tag @HungryHuy or #hungryhuy–I’d love to see it!

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16 comments on “Champorado (Filipino Chocolate Rice Pudding) Recipe

  1. Ellen says:

    Brings back memories from my childhood -thanks!

    1. Huy says:

      Kinda cool that food does that to us hm? Thanks for stoppin by!

      1. Axl says:

        5 stars
        free five star because idk i just like to do it though its yummy to eat

  2. daisy says:

    how do you feel about adding vanilla extract or other extracts to it?

    1. Huy says:

      It’s simple enough to take a few additions without blowing up. But I like mine plain.

  3. Eva says:

    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.

    1. Huy says:

      Hope you enjoy it!

  4. Mia says:

    This is an ultimate comfort for us Filipinos especially many of us who live overseas. This taste great with added coconut milk.

  5. Rose says:

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

    1. Huy says:

      Interesting, never really used those as toppings but it sounds good 🙂 Thanks for the tip Rose!

  6. Mish says:


    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. Huy says:

      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!

  7. Emma says:

    Looks really indulgent, and delicious 😛 Great breakfast on a cold day :3

  8. kimberly says:

    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!


    1. Jon says:

      That’s Dinuguan.

      It’s different from Champorado. 😉

  9. Don Mack says:

    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.

4.95 from 18 votes (16 ratings without comment)

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