Champorado Recipe (rice or oatmeal)

Filipino Champorado! Thick, luscious, and chocolatey porridge that you can enjoy for breakfast or an indulgent dessert.

Here I will show you how to make it using the traditional glutinous sticky rice, or a healthier twist using rolled oats. Plus, I’ve made it easier by using cocoa powder!

Sticky rice chocolate porridge made of glutinous rice and oatmeal.

Champorado Filipino

Champorado, derived from the Spanish word “chocolate,” is a cherished Filipino dish that has withstood the test of time. It holds a special place in my heart because, growing up, my Mama would often prepare it for our afternoon snack, deviating from the usual breakfast tradition.

While my Mama used to make champorado with traditional tablea, a local chocolate made from roasted and ground cacao beans in the Philippines, this recipe takes a more accessible and convenient approach by using cocoa powder instead.

Chocolate porridge called Filipino Champorado. This is made of sticky glutinous rice and oatmeal drizzled with evaporated milk and condensed milk.

Glutinous Rice vs Oats

I have been using glutinous rice and oatmeal interchangeably when making champorado. Glutinous rice champorado is the more traditional version of this delicious treat while oatmeal champoardo is what I would call a healthier and quicker version.

Here is a comparison between glutinous rice and oatmeal:

Texture: Glutinous rice has a sticky and chewy texture when cooked, while rolled oats or oatmeal have a softer and more porridge-like consistency.

Cooking Time: Glutinous rice typically requires a longer cooking time compared to rolled oats or oatmeal, and as a result, it needs a larger amount of liquid to properly cook. In contrast, rolled oats can be prepared more quickly and require less water.

Nutritional Content: Glutinous rice is primarily a source of carbohydrates and has a lower fiber content compared to rolled oats. Rolled oats are higher in fiber which aids digestion and helps regulate blood sugar levels.

Gluten: Glutinous rice is naturally gluten-free, making it suitable for individuals with gluten sensitivities. Rolled oats may contain gluten unless they are specifically labeled as gluten-free.

Taste: Glutinous rice has a subtle, neutral flavor that pairs well with both sweet and savory ingredients. Rolled oats have a nutty and slightly sweet flavor that can be enhanced with various toppings and additions.

It’s important to note that both glutinous rice and rolled oats/oatmeal have their own unique characteristics and can be enjoyed in different ways depending on personal preference and dietary needs.

Ingredients

And here are the ingredients you need to make champorado Filipino:

sticky rice, oatmeal, brown sugar, cocoa powder, salt, evaporated milk, and condensed milk.

Glutinous Sticky Rice or Rolled Oats – Use interchangeably, depending on your personal preference. I often use rolled oats or steel-cut oats as it’s easier and quicker to cook than rice.
Brown Sugar – I prefer the flavor of brown sugar for champorado over white sugar for its richer and deeper flavor due to its molasses.
Cocoa Powder – Use unsweetened cocoa powder, specifically natural cocoa powder. Dutch-process should work too although, I have not personally tested it for this recipe.
Salt – The secret to making a good Filipino champorado. It intensifies the chocolate taste and balances the sweetness of the sugar.

How to Make Classic Champorado

Here’s how I make chocolate rice porridge:

step-by-step photos on how to cook glutinous rice porridge.

Wash the rice with tap water then discard the water to remove dirt and dust. You only need to do this once.
Partially cook in a pot with boiling water for about 10 minutes. Stir every now and then to prevent the rice from sticking to the bottom of the pot.

Step-by-step photos on how to make Filipino Champorado with sticky glutinous rice.

Dissolve the cocoa powder in hot water before adding it to the pot. This will help the chocolate blend easily into the starchy sticky pot of rice.
Stir in brown sugar and salt and continue cooking until the desired doneness is achieved. Again, stir occasionally to prevent the rice from sticking to the bottom of the pot.
If you prefer mushy consistency, cook the rice longer and add more water as needed.

What is the ratio of glutinous rice to water?

The ratio of glutinous rice to water when making porridge can vary depending on personal preference and desired consistency.

As a general guideline, a common ratio is 1 cup of glutinous rice to 4 cups of water. This ratio typically yields a thick and creamy porridge-like consistency. However, you can adjust the amount of water based on your preferred thickness, adding more water for a thinner consistency or reducing it for a thicker result.

I recommended starting with the suggested ratio and making adjustments as needed while monitoring the rice’s cooking process.

Glutinous Rice Cooking Time

The cooking time for glutinous rice can vary depending on the specific recipe and cooking method. However, as a general guideline, glutinous rice typically takes around 15 to 20 minutes to cook. It’s important to keep an eye on the rice while cooking and check for its desired tenderness.

To check the doneness, gently press a grain of rice between your fingers or use a fork to check its texture. The rice should be tender and have a slightly sticky or chewy consistency without any raw or hard bits.

Note that as the rice continues to simmer, it will gradually thicken. Keep in mind that this is a natural process during cooking.

How to Make Oatmeal Champorado

And if you love champorado and want to make it as quickly as possible, then this recipe is for you!

Here’s how I make it:

step-by-step photos on how to make Filipino champorado with Oatmeal.

Dissolve the cocoa powder in hot water as it’s easier to stir with the oats.
Combine water and oatmeal in a pot, and bring to a boil for 1 minute. Quickly pour the chocolate mixture, brown sugar, and salt. Continue simmering for another minute or two until the oats have softened.
Stir continuously to prevent the oats from sticking to the bottom of the pot.

chocolate porridge made of oatmeal. This is called Filipino champorado.

What to Serve with

While still warm, serve champorado in individual bowls. Drizzle evaporated milk and condensed milk on top to make it creamy and deliciously sweet. Growing up I sprinkle a generous amount of powdered milk on top just because 🙂

Variations

Use half coconut milk and half water to cook the rice and or oats. This will add another layer of flavor to your favorite Filipino chocolate rice pudding.
For a savory contrast, sprinkle some crispy fried dried fish (anchovies), such as tuyo or danggit, on the side
Sprinkle toasted rice flakes or crushed roasted peanuts for added texture.
For an extra indulgence, top it off with a scoop of vanilla ice cream or whipped cream.
Add a dash of cinnamon or a hint of vanilla extract to infuse unique flavors into your champorado.
For a more intense chocolate experience, melt some dark chocolate and swirl it into the champorado before serving.

Shelf-life and Storage

The shelf-life and storage guidelines for rice porridge and oatmeal are as follows:

Rice Champorado

Cooked rice porridge should be stored in an airtight container and refrigerated. It can be safely stored in the refrigerator for up to 3 to 4 days. Before consuming, reheat the porridge thoroughly until piping hot.

Oatmeal Champorado

Cooked oatmeal should be stored in the refrigerator in an airtight container for up to 3 to 4 days. Reheat the oatmeal thoroughly before consuming it.

It’s important to note that these guidelines are general recommendations, and the actual shelf-life may vary depending on factors such as the quality of ingredients used, storage conditions, and any additional ingredients or toppings added. Always use your judgment and rely on your senses to determine if the porridge or oatmeal is still safe to consume. If you notice any signs of spoilage, such as an off smell or unusual texture, discard them to ensure food safety.

Frequently asked questions

Is champorado the same as Mexican champurrado?

Mexican champurrado and Filipino champorado are both delightful chocolate-based dishes. Mexican champurrado is typically served as a warm beverage, similar to hot chocolate. It is often enjoyed alongside traditional Mexican breakfast foods like tamales or pan dulce (sweet bread). Filipino champorado is more commonly served as a sweet rice porridge, either as a breakfast dish or a dessert.

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Champorado Recipe (rice or oatmeal)

Champorado Filipino

Glutinous Rice vs Oats

Ingredients

How to Make Classic Champorado