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Simple Chocolate Rice Pudding (Champorado)

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In the Philippines, they call it “champorado,” but in the end it’s the creamiest, most chocolatey rice pudding you’ve ever had.

Hi Bold Bakers!

This recipe for chocolate rice pudding is one of my greatest creations yet! Rice pudding lovers and chocolate fiends unite, this recipe has all the richness and texture of a classic comforting rice pudding but is infused with one of my most favorite flavors, chocolate. Filipinos call it “champorado,” and it is absolutely delicious.

If you’ve never had anything like this before, you’ve got run — not walk — to your kitchen and make this simple chocolate rice pudding.

What is the best kind of rice to use for Rice Pudding (Champorado)?

Rice pudding is all about that thick starchy sauce, well, “puddingy” texture. The way you create this texture is not just by adding liquid to the rice, it’s in the rice itself.

Rice comes in so many different shapes and varieties, and they are all good for different things. For rice pudding, you want to choose a starchy sticky rice, as this is the kind that releases starch into liquid while cooking to form a thick rich sauce. Sushi rice, calrose or aborio, are the best kinds of rice to make rice pudding. They are all on the medium-to-short grain side and really lend themselves to the flavor of rice pudding.

[ Love Pudding? Try My Traditional Irish Bread And Butter Pudding! ]

Why Is My Rice Pudding Too Thick? Why Is My Rice Pudding Too Thin?

This recipe has the perfect combination of ingredients to ensure the pudding is just the right consistency.

Cooking all of these ingredients slowly and steadily in my GoodCook 2 Quart Saucepan is the key to the right result. Unlike other pans you might use to cook rice for a longer period of time, this pan will keep the bottom from scolding and cook the rice really evenly, meaning it will never stick on you, leaving you with a cleanup nightmare.

If for some reason you find that the rice pudding is too thin, it means it’s not quite done and the rice just needs a bit more time to develop its starch. If it’s too thick it might mean the rice is super starchy. In this case all you have to do is add a bit more liquid to loosen it up. That said, I love my rice pudding thick, rich, and creamy, especially when you throw chocolate into the mix.

What Kind Of Chocolate Should I Use?

For all those chocolate lovers out there, I made this chocolate rice pudding pack a chocolate punch. Not only is this rice pudding made with good quality cocoa powder, but it’s also loaded with bittersweet chocolate.

I love the addition of actual chocolate as it adds creamy texture and richness. I use bittersweet chocolate because the evaporated milk and sugar add just the right amount of sweetness. That said if you like your rice pudding on the sweeter side, feel free to add a bit of extra sugar to taste.

Can You Make Rice Pudding With Leftover Rice?

Chocolate Rice Pudding or Champorado recipe from Chef Gemma Stafford

This is such a great question! Leftover rice is a great base for all kinds of desserts and puddings, and you can use it to make rice pudding. That said, I highly suggest you make this chocolate rice pudding from start to finish as slowly looking the rice from raw is what creates the signature rice pudding texture.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. J.Licata on August 9, 2019 at 1:50 pm

    Hi. Gemma, I absolutely love watching you cook on the videos you post. I am a huge fan of yours you make me smile every single time I watch you.

  2. Tracy Fahie on June 29, 2019 at 7:11 pm

    Where is the recipe for the chocolate rice pudding .it tells the story and video but does not tell me what I need and how much

  3. julia morgan on February 6, 2019 at 7:31 pm

    Where is the actual recipe for champorado?

    • Gemma Stafford on February 7, 2019 at 4:42 pm

      Yes, you can if you like!

  4. Emilie on December 18, 2018 at 10:05 am

    Hi gemma,

    I cant get evaporated milk where im living but i really want to make this! Could i use condensed milk instead and still get the same results?

    • Gemma Stafford on December 18, 2018 at 10:27 pm

      Hi Emilie,

      You can make it really easily yourself.

      Also you can just use a full fat milk instead.


  5. Siham on November 22, 2018 at 6:11 am

    Can u please write down the ingredients with measurements
    How much rice water etc

  6. Rachael Southward on October 24, 2018 at 6:52 pm

    Can I make normal rice pudding with this recipe? I’m sadly allergic to chocolate.

    • Gemma Stafford on October 25, 2018 at 3:57 am

      Hi Rachael,
      Ah! poor you, that is sad 🙁
      However on the plus side you can indeed make this without the chocolate, it will not be so rich. There are a number of great ways to rock this up, a little fresh cream, dulce de leche, dried fruits etc. Always delicious,
      Gemma 🙂

  7. Shaiza_khalid27 on October 23, 2018 at 6:42 am

    Hi Gemma! Thanks for another wonderful recipe!
    I want to make this but in my country there is only basmati rice. Would that be okay?

    • Gemma Stafford on October 23, 2018 at 11:18 am

      Hi there,
      Are you sure? There are so many rices available. you need a short grain rice for this recipe. Basmati is such a perfect rice, but it is not so gelatinous. Arborio rice, or even Risotto rice may be better for your need. Check your market, and ask the store keeper too. I do not know where you live, but I think you will find the right one,
      Gemma 🙂

  8. Jessica Roybal on October 22, 2018 at 4:01 pm

    The chocolate rice pudding recipe doesn’t seem to be on this page. You have hints and suggestions but no actual recipe. Can you please point me to the recipe? Thanks!

  9. Lulu on October 22, 2018 at 2:22 pm

    Certainly brought back fond memories of my childhood in the Philippines. Thank you for ceaturing this recipe. I am about to make it for my family. Love your videos and website.

    • Gemma Stafford on October 23, 2018 at 9:11 am

      Hi Lulu,
      Good! and I am delighted that your Philipinos (is that right?) brothers/sisters told me all about it. Great to have this type of input here, it opens up the world, in a sense.
      Thank you for being here with us,
      Gemma 🙂

  10. Mac Limbo on October 20, 2018 at 7:13 am

    Hi Gemma This champorado is one of my favorite.
    Thank u for sharing

    • Gemma Stafford on October 20, 2018 at 7:57 pm

      I’m delighted to hear that:).


  11. Wanda on October 19, 2018 at 11:25 am

    I definitely have to make this. Thank you Gemma for another great recipe. ????

    • Gemma Stafford on October 20, 2018 at 8:19 am

      Delighted you like it!


  12. M on October 18, 2018 at 8:15 pm

    Thank you for featuring this! Our family eats champorado for breakfast, especially during rainy days.

    • Gemma Stafford on October 19, 2018 at 1:39 am

      Hi there,
      Yes! and really this is a national treasure. I understand that the Spanish brought the Cacao tree to the Philippines, and the people of the Philippines brought the hot chocolate drink to a new level, and we thank you!
      Gemma 🙂

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