Filipino Champorado

Everytime I make rice, I always end up with leftovers. I hate throwing away food so I always try and make something out of it before it goes bad. Filipino Champorado is a classic dish in the Philippines. There are several ways people make there champorado, but however you make it, champorado will always be champorado. In the Philippines, you eat champorado with fried dilis (fried anchovy) or buwad (dried fish),somehow that salty fish gives that sweet chocolaty champorado balance between sweet and salty.

The classic way to make champorado is using tablea. Tablea is made out of the cacao beans, it’s roasted and formed desired shaped without adding artificial flavoring and other additives.

Filipino Champorado

A typical champorado usually use sticky rice but this recipe I used leftover rice.
Cook Time15 mins
Course: Appetizer, Breakfast, Dessert, Snack, Snacks, Soup
Cuisine: Asian, Filipino, PacificIsland
Keyword: Champorado, ChocolateRice, leftoverrice, Samporado


  • 1 cup cooked rice
  • 3 cups water
  • 10 tbsp cocoa powder or 5 pieces tablea
  • 1/2 cup brown sugar


  • In a medium pot over medium-high heat, add rice and water
  • Let boil for 8-10 minutes
  • Add cocoa powder and sugar
  • Serve and enjoy!

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