~316 cal · 7g protein · 74g carbs · 3g fat (estimated, per serving)
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Dark chocolate rice porridge in a bowl
🇵🇭 Central Luzon
Champorado is a beloved Filipino breakfast: sticky rice cooked with tablea (pure cacao) and sugar into a warm, chocolatey porridge. The classic, much-loved contrast is a side of tuyo — salty dried fish — the sweet and salty eaten together on rainy Manila mornings and after school alike.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 cup glutinous (sticky) rice
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1/2 cup cacao tablea (or unsweetened cocoa)
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1/2 cup sugar
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a pinch a pinch of salt
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5 cups water
Instructions
1
Simmer the sticky rice in the water, stirring often, until soft and thick.
2
Melt in the cacao and stir until dark and smooth.
3
Sweeten with sugar and add a pinch of salt.
4
Loosen with a little water if it gets too thick.
5
Serve hot, with coconut or plant milk poured over — and dried fish on the side if you dare.
Central Luzon tradition.
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🌏 While it simmers — know your destination
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Central Luzon. The rice bowl of the Philippines and cradle of adobo.
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Philippines. Sour, salty, sweet — the archipelago of adobo.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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