Champorado - Filipino Chocolate Rice Pudding

After discovering this traditional Filipino treat at the store with my mom, she told me how to make it on my own to save some money. This dessert isn't overly sweet, and when done right it tastes like a wonderful combination of rice pudding and hot porridge with just an undertone of chocolate. You can add less sugar for a more bitter, darker chocolate taste. I like to add quite a bit of milk to mine instead of the sweetened condensed milk, so I added that to the recipe. I'll upload a pic soon!

Yield: 4 servings ( Serving Size: 1/2 Cup )
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  • 1 cup(s) Glutinous or Sticky Rice
  • 3 cup(s) Water
  • 1/2 cup(s) Cocoa Powder
  • 1/2 cup(s) Sugar
  • 1/4 cup(s) sweetened condensed or regular milk
  • 1 ounce(s) vanilla extract, optional, to taste


  1. 1. Add the rice and water in a medium saucepan and boil until thickened and soft. This will take a little longer than normal medium to long grain rice will cook, and will require constant stirring so the rice will not burn to the pan.
  2. 2. Stir in the cocoa, sugar, and vanilla extract (if you want) until completely combined.
  3. 3. Separate into four serving bowls. Each person can add the condensed or regular milk (non-fat, 1%, whole, doesn't matter!) to their desired consistency. For looks, you can add a small swirl of the condensed milk on top.
April 2013

This recipe is a personal recipe added by Salahare and has not been tested or endorsed by MyRecipes.

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