Champorado, Filipino chocolate rice porridge

Name: Champorado, Filipino chocolate rice porridge
Total time: 35 min
Cuisine: Filipino
Ingredients: 200g glutinous rice, rinsed; 800ml water; 3 tbsp cocoa powder; 80g caster sugar; 200ml coconut milk; 0.25 tsp salt; 1 banana, sliced, to serve

Creamy sticky rice cooked with cocoa and coconut milk. A warming breakfast that tastes like pudding.

Time35 min
LevelEasy
Costabout £0.44 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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200 gsticky ricerinsed
800 mlwater
3 tbspcocoa powder
80 gcaster sugar
200 mlcoconut milk
¼ tspsalt
1bananasliced, to serve

Method

1
Put the rice and water in a pan. Bring to the boil, then simmer for 20 minutes, stirring often, until the rice is soft.
20 min
2
Whisk in the cocoa powder and sugar. Cook for 5 minutes, stirring, until thick and glossy.
5 min
3
Add a pinch of salt and half the coconut milk. Cook for 3 minutes.
3 min
4
Spoon into bowls and drizzle over the rest of the coconut milk.
5
Top with sliced banana.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.