Filipino Champorado (Chocolate Rice) | Good Times with Jen

Wake up to this sweet and savory chocolate rice porridge, topped with a special ingredient.

5 oz milk and dark chocolate, roughly chopped
5 cups water
1 cup sweet rice or sushi rice
Sugar to taste
Salt to taste
Sweetened condensed milk
Dried salted anchovies

1.) In a saucepan, boil 1 cup of water and chocolate. Stir until the chocolate has fully dissolved. Set aside.
2.) Rinse rice until the water is no longer cloudy. Boil 4 cups of water in a pot and add…

Source/Read More: Tastemade


  1. Man, I totally forgot about chocolate rice. I grew up with my white dad, so I didn't have many Filipino dishes after the divorce. I'm still reconnecting by making more and more Filipino food (much to my dad's delight). thanks for sharing!

  2. We have a lot of cacao trees so my mama would make tabrilla and that's what we use for champorado. We use coconut milk which makes it creamier and richer. At home, we never paired it with dried fish but I like topping mine with cheese. I also use it as a dip for cheese flavored chips.

  3. OoOh… I did know about arroz con leche because it's common here in Latino América, but I did not know about CHOCOLATE rice!!! 😱🍫❤ Looks magical… Love it! and about the anchovies… it's like eat popcorn with chocolate? that sweet/salty contrast? it doesn't have too much that fishy taste? 🤔 I had never probe dry anchovies.

  4. when i was a kid, my lola (grandmother) would cook this for me and my kuya!(bro) we would often eat this together with tuyo (dried fish) on a rainy day 🙂 i really miss her so much

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