Double chocolate champorado recipe, step 4: garnish with salted toasted nuts and milk chocolate morsels

Double Chocolate Champorado

This recipe does not describe the traditional way of cooking Filipino champorado. This is a salvage operation to make good use of leftover rice. I used Japanese rice but the procedure given below will work for any short or medium-grain rice.
Course Breakfast, Snack
Cuisine Filipino
Keyword Leftovers
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Connie Veneracion


  • 1/3 cup chopped walnuts
  • salt
  • 2 cups milk (I used full fat)
  • 2 cups cold cooked rice (short or medium-grain rice only!)
  • 100 to 150 grams dark chocolate chopped (see notes after the recipe)
  • 4 tablespoons milk chocolate morsels


  • Spread the walnuts in an oil-free pan and sprinkle with salt. Toast, shaking the pan occasionally, until aromatic. Set aside.
  • Pour the milk into a sauce pan and crumble the cold rice directly into the milk. Add a generous pinch of salt.
  • Heat the milk and rice slowly, keeping the stove on the lowest setting.
  • When the milk and rice are simmering, add the dark chocolate and stir. Cook, still over low heat with occasional stirring, until the chocolate is completely melted.
  • Ladle the cooked champorado into four bowls. Sprinkle with milk chocolate morsels and salted toasted walnuts. Serve at once.


I used sweetened dark chocolate. If using unsweetened, add sugar to suit your taste.