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Chocolate-orange champorado

Australian Gourmet Traveller Filipino breakfast recipe for chocolate-orange champorado.

By Alice Storey & Emma Knowles
  • 10 mins preparation
  • 1 hr 10 mins cooking plus soaking
  • Serves 4
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Chocolate-orange champorado
Champorado is a traditional Filipino sweet cocoa-flavoured breakfast porridge. We've created a vanilla version topped with chocolate and orange rind.


  • 875 ml milk (3½ cups)
  • 2 cinnamon quills
  • 2 vanilla beans, split and seeds scraped
  • 75 gm caster sugar (1/3 cup)
  • 200 gm glutinous white rice, soaked in cold water for 10 minutes, drained and rinsed (1 cup)
  • 120 gm dark chocolate (70% cocoa solids), coarsely chopped
  • Finely grated rind of 1 orange


  • 1
    Combine milk, cinnamon, vanilla beans and seeds in a saucepan over low heat and simmer until infused (30 minutes). Add sugar, stir to dissolve (1-2 minutes), then strain through a fine sieve into a clean saucepan.
  • 2
    Return milk to the simmer over low heat, add rice, stir occasionally until rice is tender (30-35 minutes; add more milk if mixture becomes too thick). Serve hot scattered with dark chocolate and orange rind.