Champorado Recipe

Sweet chocolate sticky rice porridge

Watch How To Make It:

Champorado (also spelled as champurrado) is a Filipino chocolate rice pudding that is typically served for breakfast!

This video was the first time that I tried it with "tuyo", which is a salted dried herring. It was actually REALLY good because of the sweet and salty combination!

In the Philippines, people typically enjoy champorado with tuyo or "dilis" (dried anchovies) for a bit of protein - DON'T KNOCK IT TIL' YOU TRY IT!

I use an Instant Pot in this recipe, but feel free to use any pot or saucepan.


1 cup sticky rice
1 pinch of salt
6 cups liquid (I use a combination of coconut milk and water!)
½ cup cocoa powder
½ cup sugar


Select the “Sauté” function and keep it on “Normal” mode.

Throw in the rice (preferably glutinous rice), 1 pinch of salt, and 6 cups of liquid. I used 3 cups of coconut milk and 3 cups of water, but you can use whatever milk or alternative you like! I recommend making at least half of your liquids some sort of milk to enhance the flavor.

Add in the cocoa powder, and mix thoroughly to break down all of the clumps. Then, add the ½ cup of sugar.

Now that we’ve added all the ingredients, it’s time to let it cook. Once it starts to bubble vigorously, press the “Sauté” button again, and drop the heat level to “Less.”

Cook for about 15-20 minutes, stirring every few minutes to make sure no rice sticks to the bottom. Once finished, turn off the Instant Pot and serve.

Special Notes:

If you have no sticky rice, normal white rice or oatmeal works just as well!


Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!

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