Champorado – Filipino Chocolate Rice Pudding

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Last Updated on December 16, 2020 by Chef Mireille

Champorado – Filipino Chocolate Rice Pudding is a popular breakfast item. Filipinos definitely like to start the day sweet with things like this rice pudding and puto.


Champorado - Filipino Chocolate Rice Pudding

Just about every culture has some kind of rice pudding – a sweetened rice dish cooked with milk and/or water. However, the Phillipines has a chocolate version. Due to their mutual colonization by Spain, chocolate was brought to the Phillipines via Mexico and remained an integral item in Filipino cuisine used in desserts as well as hot chocolate. You should use a good quality dark chocolate that is at least 70% cacao.
It’s very important to use glutinous rice or another short grain rice that will release a lot of starch when it is cooked. Arborio rice is a good substitute if you cannot source sticky rice.

Although in the Philippines, this is usually had for breakfast, I like it as much for dessert as for breakfast!

Do you like rice pudding as much as I do? I am a rice pudding fanatic and have tried many different rice puddings from around the world. Be sure to check out some of my other rice pudding recipes – they make a great fall dessert – whether you prefer yours chilled or warm!

Rice Pudding Recipes

Rijstpap – Belgian Rice Pudding

Akkaravadisal -Indian Rice Pudding

Kolkandu Pongal – Indian Rock Sugar Rice Pudding

Paal Payasam – South Indian Rice Pudding

Appelsinris – Norwegian Orange Rice Pudding

Khao Neow Sung Khaya – Thai Black Rice Pudding Custard



Pudding LR

Add evaporated milk as desired to make it as creamy as you prefer!

Pudding LR 1

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4.50 from 2 votes

Champorado – Filipino Chocolate Rice Pudding

Champorado - Filipino Chocolate Rice Pudding is a sweet breakfast - the way they start the day in the Philippines!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Filipino
Servings: 8


  • 6 oz. good quality dark chocolate
  • 1 cup glutinous/sweet/sticky rice
  • 5 cups water
  • 1/3 cup sugar + 2 tablespoons
  • evaporated milk for serving


  • Using a double boiler, melt the chocolate.
  • Wash the rice in a few exchanges of water.
  • Bring rice and water to a boil. Reduce to a simmer and cook for 20-25 minutes, until thickened and rice is tender.
  • Add sugar and chocolate and stir to combine. Cook for a few minutes, until sugar melts.
  • To serve, top with evaporated milk.Enjoy warm or at room temperature.


Substitute Arborio/Risotto rice if Sticky Rice is unavailable.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Reader Interactions


  1. 5 stars
    A chocolatey rice pudding for breakfast, you’ve got my attention. Such a creamy and easy to make Champorado.I would love to enjoy it as a dessert too, chilled.

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