This easy version of champorado uses cocoa powder and rice cooker to deliver all the warmth and nostalgia of the Filipino classic, perfect for slow mornings or rainy afternoons.
Cocoa powder is a pantry-friendly alternative to tablea. It’s widely available, dissolves easily, and still gives a rich flavor. Unlike tablea, there’s no need to chop and melt solid chocolate discs—which can save time, especially on a busy mornings.
The rice cooker does most of the work; you just step in to stir every now and then to keep it silky and smooth. What you get is a bowl of thick and chocolatey champorado, just the way you remember it.
Rinse the rice: Wash the glutinous rice under cold water until the water runs clear to remove excess starch.
Cook the rice: In your rice cooker, combine the rinsed rice and water. Close the lid and start cooking.
Add the chocolate: Once it begins to boil (usually around the 5–7 minute mark), open the lid and stir in the cocoa powder, sugar, and salt. Mix well until the cocoa dissolves completely and the mixture looks smooth.
Let it thicken: Close the lid and continue cooking until the rice is fully cooked and the mixture thickens, about 10–15 minutes. Stir occasionally to prevent sticking, adding a splash of water if it gets too thick.
Finish cooking: If your rice cooker switches to Warm before it’s done, switch it back to Cook for a few more minutes.
Taste and rest: Once the rice is tender and the texture is porridge-like, switch to Warm. Adjust the sweetness or cocoa level if needed, then leave it on Warm for 5 more minutes.
Serve: Spoon into bowls and drizzle with your choice of milk.
