Champorado (Chocolate Rice Pudding)

"This is a favorite Filipino recipe. My dad used to make it for me all the time growing up. A variation can be done by adding some peanut butter (creamy or chunky). It's like eating a Peanut Butter Cup for breakfast! You can use the condensed milk. Personally, I prefer to use regular milk (I usually use 2% or less). The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal." It can be eaten as a snack or dessert as well. Sweet rice can be found in most Asian aisles of a grocery store. However, if they don't have it there you can find it at an Asian supermarket. It is sold in 1lb. & 5lb. bags. If you have trouble finding it, just ask a clerk. They're generally very helpful :-)"
photo by VKuuipo Bridges photo by VKuuipo Bridges
photo by VKuuipo Bridges
photo by VKuuipo Bridges photo by VKuuipo Bridges
photo by VKuuipo Bridges photo by VKuuipo Bridges
Ready In:




  • Cook Rice in a medium-size saucepan with water.
  • Stir constantly.
  • When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
  • Add the balance of ingredients except milk.
  • Serve in bowls with swirls of milk on top.

Questions & Replies

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  1. BettyBoopers
    I used brown balsmati rice to make mine and it worked well. Love the flavor of the chocolate. Served with a huge dollop of whipped cream for a tasty treat. Thanks for sharing with us!
  2. Simple Sweetness
    I used 1 can of coconut milk and 1 cup water to cook the rice. This gives the dish a different dimension in flavor and creaminess. My children love it as a dessert or an accompaniment for breakfast.
  3. august.gina
    My mother used to make this when I was growing up. This brings great memories! I make it these days for breakfast adding butter and more milk to make it creamier. Thanks for sharing! BTW, I also use this recipe with my kids at school in our baking activity ?
  4. FunCook
    This recipe was good, but not great. I used Jasmine rice, which is probably why it was not as sweet as it should have been, in order to balance the cocoa. It seems like it needed some form of fat to smooth it out, since chocolate is fat soluble. This would simply be like recreating baking chocolate. I will probably make it again but add more sugar, vanilla, and little bit of fat (some kind).
  5. lac92576
    So simple, yet soooo good! My dad used to make this all the time and I always wondered how he made it. I never knew he only used 4 ingredients. I use sugar only to taste (so as not to make it too sweet), and I added some milk into the pot near the end to make it even creamier. Yummy! Perfect for those chilly Fall days and cold Winter nights :)


  1. KAHLIA B.
    Great!My mom is from Manilla and she makes it just like this only we top it with evaporated milk instead of condensed which adds to the richness but not the sweetness of the dessert.



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