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Champorado (Chocolate Rice Porridge)

Champorado (Chocolate Rice Porridge): a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Josh James from Imus, Philippines, CC BY 2.0; https://commons.wikimedia.org/wiki/File:Champorado.jpg; https://creativecommons.org/licenses/by/2.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Champorado (Chocolate Rice Porridge)

Photo: Josh James from Imus, Philippines · CC BY 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •½ kg glutinous rice
  • •Water (about 4–6 times the rice volume)
  • •½ kg white granulated sugar
  • •2 spoons cocoa powder
  • •1 can (12 oz ) evaporated milk

Instructions

  1. 1Wash the rice twice.
  2. 2Combine the rice and water in a pot. Place the pot over medium heat, cover, and bring to a boil .
  3. 3Uncover the pot and stir in the sugar and cocoa powder until well mixed.
  4. 4Simmer over low heat, stirring regularly, until the rice is cooked and the porridge is thickened as desired.
  5. 5Stir in the evaporated milk and serve.

Camp tips

  • • Sometimes champorado tastes good when eaten with salted fish.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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